Name: Crustless bacon and mushroom quiche
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 6 rashers bacon, coarsely chopped; 1 medium onion, finely chopped; 350 gram button mushrooms, halved; 6 eggs, beaten lightly; 1/2 cup (125 millilitres) milk; 2/3 cup (150 grams) sour cream; 1 cup (125 grams) grated cheddar cheese; 1 cup (70 grams) stale white coarse breadcrumbs; 40 gram butter, melted; Salad; 2 tablespoon olive oil; 1 tablespoon lemon juice; inner cos lettuce leaves; 1 lebanese cucumber, chopped; 1 large tomato, chopped; salt and pepper

Crustless bacon and mushroom quiche

This easy quiche will be a sure-fire winner with your family.

Ingredients

6 rashers bacon, coarsely chopped

1 medium onion, finely chopped

350 gram button mushrooms, halved

6 eggs, beaten lightly

1/2 cup (125 millilitres) milk

2/3 cup (150 grams) sour cream

1 cup (125 grams) grated cheddar cheese

1 cup (70 grams) stale white coarse breadcrumbs

40 gram butter, melted

Salad

2 tablespoon olive oil

1 tablespoon lemon juice

inner cos lettuce leaves

1 lebanese cucumber, chopped

1 large tomato, chopped

salt and pepper

Method

Crustless bacon and mushroom quiche

1.Preheat the oven to moderate 180°C/160°C fan-forced. Grease a 26cm pie dish.

2.Cook bacon in a non-stick frying pan until crisp; add onion and mushrooms, cook, stirring, until onion is soft. Transfer to the base of the pie dish.

3.In a medium jug or bowl, combine eggs, milk, sour cream and cheese; pour over bacon mixture. Combine breadcrumbs and butter in a small bowl; sprinkle over egg mixture. Bake in moderate oven 30 minutes or until just set. Stand 10 minutes.

Salad

4.Meanwhile, combine oil, juice and salt and pepper to taste in a screw-top jar; shake well. Cut the cos lettuce heart into quarters. Combine lettuce, cucumber and tomato; drizzle with dressing. Serve quiche with salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Crustless bacon and mushroom quiche

Salad

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