$12.00 Crustless Bacon and Mushroom Quiche
Crustless Bacon and Mushroom Quiche
Serving size: Serves 4
Cooking time: Less than 60 minutes
Convenience recipes: Budget
This easy quiche will be a sure-fire winner with your family.
INGREDIENTS
Use the inner leaves of the lettuce for this recipe and reserve the outer leaves for “Lamb Patties with Beetroot and Tzatziki”. This recipe is best made close to serving.
6 rashers bacon, chopped coarsely
1 medium (150g) onion, chopped finely
350g button mushrooms, halved
6 eggs, beaten lightly
1/2 cup (125ml) milk
2/3 cup (150g) sour cream
1 cup (125g) grated cheddar cheese
1 cup (70g) stale white coarse breadcrumbs
40g butter, melted
SALAD
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
inner cos lettuce leaves (from Lamb Patties with Beetroot and Tzatziki)
1 (130g) Lebanese cucumber, chopped
1 large (250g) tomato, chopped
METHOD
Preheat the oven to moderate (180 degrees C/160 degrees fan-forced). Grease a 26cm pie dish.
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.
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 for 30 minutes or until just set. Stand for 10 minutes.
SALAD: 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 the crustless quiche with Salad.
Not suitable to freeze.
Bacon mixture suitable to microwave.
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