Simple & Genuine Mushroom and Bacon Quiche

Make the crust. In a Tupperware container, add all of the batter ingredients and close the lid. Shake until the batter looks like the picture. (It's okay not to worry too much about how the dough comes out.)

Measure a piece of plastic wrap to be bigger than the size of the tart dish and place the dough from Step 1 on top. Place another piece of plastic wrap on top of the dough. Using a rolling pin, roll out the dough until it is just a bit bigger than the dish. (To make sure the crust is easy to remove from the dish after pre-baking, grease the dish with a little bit of oil.)

Take off the top wrap and place the dough into the tart dish. Remove the remaining plastic wrap and tightly pack in the dough. Using a fork, poke holes in the dough as air vents.

Scatter baking beans on top so that it doesn't rise when blind baking. Bake for 15 minutes in a 200˚C oven.

In a bowl, add all of the ingredients for the egg mixture and mix with a whisk. (Don't let it foam.) Cut the enoki mushrooms in half. Cut the bacon into large but easy to eat pieces.

When Step 4 has finished baking, add the filling ingredients from Step 5. Gently pour the egg mixture over the filling ingredients. (If the crust begins to rise, hold it down while it's still hot and is should flatten down.)

In a 180˚C oven, bake Step 6 and you're done! I recommend eating it with ketchup.