This, like my turkey and feta balls, is another of my creations that I’ve been taking to work recently, in order to make lunchtimes more exciting than just a cheese or ham sandwich.
I already had a pack of shortcrust pastry in the house (don’t judge me :-)), but feel free to utilise your own or favourite pastry recipe!
- 1 pack of schortcrust pastry (320g for a 23cm tart tin, or a 500g pack if you want to make 2 additional individual quiches)
- handful of button mushrooms
- half a large red onion
- 100g bacon lardons
- handful of rocket
- 6 eggs
- 40ml semi-skimmed milk
- 130g cheese (i used a milk of mature cheddar and gruyere), grated
- dried mixed herbs, and salt and pepper to taste
- Preheat your oven to 200c fan or equivalent.
- Prepare your filling ingredients. Finely slice or dice the onion and mushroms, and fry the bacon lardons until cooked, then leave to one side until cooled.
- In a measuring jug, beat the eggs and milk together. Add in a good sprinkle of sea salt and ground black pepper as well as a good shake of mixed herbs. Mix again to ensure the herbs have been incorporated.
- On a floured surface, roll out your pastry evenly, and line a 23cm tart tin/case with it, pressing the pastry into the flutes of the tin. If making the two individual tart tins, repeat.
- Add two thirds of the cheese into the measuring jug with your egg and milk mixture.
- Distribute your filling ingredients to the pastry cases and then pour over the egg mixture. Ensure that it doesn’t flood your pastry case or you will end up with a soggy bottomed pastry case!
- Top with the remaining cheese, and put into your oven for at least 35 minutes until your filling is set.
- Place on a wire rack to cool, unless you are eating immediately! Once sliced, portions can be frozen individually and should be defrosted thoroghly before being eaten.