I made this quiche for my beautiful bestfriends birthday potluck brunch. Sadly we had to leave before the party was over, to put Poppy down for her afternoon nap. Later that day I got a text saying both quiches were devoured! and as if that wasn’t enough of a compliment the birthday girl herself then told me it was the BEST quiche she had ever had!! along with a request to PLEASE post the recipe on my blog. I hope you all enjoy it as much as we did.
Recipe makes 2, 24cm round quiche tins
2 tbsp olive oil
5 medium cooking onions, chopped into half rings
16 oz crimini mushrooms
2 cans of seamless dough sheets ( 1 can per quiche )
1 package of bacon, cooked and cut into bite sized pieces
300 ml double cream
3 cups cheese, shredded ( I used a mixture of swiss, sharp white cheddar and parmesan )
Pre heat oven to 395. In a large pan heat the oil over medium heat. Add the onions and mushrooms, cook until softened but not browned. Add the beer and cook for about 20 minutes stirring frequently ( do not let the mixture dry out ) turn heat down if needed.
Roll out the dough and line two 24 cm round quiche tins. Use your fingers to close up any holes that may have appeared when placing the dough in the quiche tins…Make sure there are no holes in the dough!
Cover the bottom of the quiche with a thick layer of bacon. Cover the bacon with the mushroom and onion mixture.
Mix together the eggs and cream. Season with salt and pepper. Stir in the cheese.
Pour over the quiche. Make sure the cheese is evenly spread out.
Bake for 30-35 minutes. If you notice the dough or cheese is browning too fast lightly place a piece of tinfoil over the quiche to prevent burning. Remove from oven. Let sit for a few minutes before serving. Enjoy!