Quiche with oyster mushrooms, bacon and mozzarella cheese

Ingredients for 10 inch round quiche:
Home-made pie pastry (or ready-make) – you could find my recipe for home-made pastry here.
Serves 6-8 people
2 red onions
200 grams (7 oz) bacon (cut into small pieces)
4 garlic cloves (minced)
2 table spoons olive oil
1 table spoon butter
1 tea spoon red chili flakes
4 eggs
500 ml cooking cream
300 grams (10,5 oz) oyster mushrooms, cut into pieces
1 tea spoon basil
1 tea spoon oregano
125 grams (4 oz) mozzarella cheese
2 large tomatoes cut into rings

 

Preheat the oven to 180° C.
Heat the olive oil in a large skillet and fry the onions and garlic for 3 minutes. Add the bacon to the red onions and cook until golden brown. Add the chili flakes, oregano, basil, salt and pepper. Mix well. Set aside.
In another saucepan add the butter and saute the mushrooms. Set aside.
In a large bowl mix the eggs with the cream. Season the mixture with salt and pepper and set aside.

Grease your tart/pie tin, roll out the pastry and fit it into your prepared tin. Spread the red onion and bacon mixture evenly into the tart tin. Add the mushrooms.

Pour the egg mixture over the onions, bacon and mushrooms. Add small pieces of mozzarella over the quiche.  Then carefully spread the tomatoes.

Bake the quiche for about 45 minutes.

 

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