Easy Shimeji Mushroom & Bacon Quiche

Name: Easy Shimeji Mushroom & Bacon Quiche
Yield: 8 servings
Cuisine: American
Ingredients: 1 pack Shimeji mushrooms; 1/2 medium Onion; 3 slice Bacon; 2 Eggs; 150 ml Milk; 100 ml Heavy cream; 1 Salt and pepper; 1 Grated cheese; 1 Fresh parsley; 1 Margarine; 1 Oil

cookpad.japan @cookpad_jp

I came up with this recipe because I wanted to make a quiche that didn't use a pie crust. It also tastes great with spinach. You can make small individual quiches if you use a gratin dish or ramekins, and then bake them in the toaster-oven.

The baking time will vary according to your oven, so keep your eye on it while it's baking. If it seems like the quiche is going to burn, cover the top with aluminium foil. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

The baking time will vary according to your oven, so keep your eye on it while it's baking. If it seems like the quiche is going to burn, cover the top with aluminium foil. Recipe by Yuuyuu0221

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Ingredients

8 servings

1pack Shimeji mushrooms
1/2 mediumOnion
3 sliceBacon
2Eggs
150 mlMilk
100 mlHeavy cream
1Salt and pepper
1Grated cheese
1Fresh parsley
1Margarine
1Oil

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Steps

1

Beat the eggs in a bowl and mix in the milk and heavy cream. Preheat the oven to 180°C.
2

Thinly slice the onion, break apart the shimeji mushrooms, and cut the bacon into 1 cm wide pieces.
3

Oil a frying pan and fry the bacon. Add the onion and shimeji and when they become tender, season with salt and pepper.
4

Grease a heat-resistant dish with margarine and add the mixture from Step 3.
5

Cover the mixture with the sauce from Step 1, sprinkle some grated cheese over the top, and bake in the oven at 180℃ for 30 minutes.
6

Once baked, garnish with parsley.