Simple & Genuine Mushroom and Bacon Quiche

Name: Simple & Genuine Mushroom and Bacon Quiche
Yield: 6 servings
Cuisine: American
Ingredients: 200 ml Cake flour; 50 ml Lukewarm water; 50 ml Olive oil; 1 pinch Salt; 2 Eggs; 100 grams Heavy cream; 80 grams Milk; 1 tbsp Parmesan cheese; 1/4 tsp Salt; 1 dash Pepper (white pepper if you can); 1/2 pack Shimeji mushrooms; 1/4 pack Enoki mushrooms; 1 long slice Bacon

cookpad.japan @cookpad_jp

I made this quiche crust from the recipe "Very Easy Crispy Pizza." I was encouraged to post the recipe by a friend, so here it is.

To make the crust, refer to the recipe "Very Easy Crispy Pizza." You can use any type of mushroom. You can use either dairy or soy based heavy cream. FYI, I used a gas oven. For 1 18 cm [7.1 in] tart dish. Recipe by Kokoa mama

I made this quiche crust from the recipe "Very Easy Crispy Pizza." I was encouraged to post the recipe by a friend, so here it is.

cookpad.japan @cookpad_jp

I made this quiche crust from the recipe "Very Easy Crispy Pizza." I was encouraged to post the recipe by a friend, so here it is.

Saved

Ingredients

6 servings

Crust
200 mlCake flour
50 mlLukewarm water
50 mlOlive oil
1 pinchSalt
Egg Mixture
2Eggs
100 gramsHeavy cream
80 gramsMilk
1 tbspParmesan cheese
1/4 tspSalt
1 dashPepper (white pepper if you can)
Filling
1/2pack Shimeji mushrooms
1/4pack Enoki mushrooms
1long slice Bacon

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Steps

1

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.)
2

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.)
3

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.
4

Scatter baking beans on top so that it doesn't rise when blind baking. Bake for 15 minutes in a 200˚C oven.
5

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.
6

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.)
7

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