BACON, CHEESE AND MUSHROOM QUICHE

BACON, CHEESE AND MUSHROOM QUICHE

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 27, 2017.
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Simple tasty quiche.

Ingredients

BACON, CHEESE AND MUSHROOM QUICHE

  • 400g pumpkin, peeled and diced 1-2cm
  • 1 tablespoon oil
  • 250g short cut bacon, diced
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 200g mushrooms, thinly sliced
  • 6 eggs
  • 250g cottage cheese
  • 1 cup grated Edam cheese
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 bag baby spinach leaves, roughly chopped

TO SERVE

  • 1 head broccoli
  • Tomato relish or sauce (optional)

Steps

  1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Grease a baking dish with butter (measuring about 28 x 21cm).
  2. Toss pumpkin on prepared tray with oil and season with salt and pepper. Bake for about 10 minutes.
  3. Heat a large, dry fry-pan on medium-high heat. Cook bacon for 2-3 minutes, add onion and garlic and cook for a further 4-5 minutes, until onion is soft. Add mushrooms and cook for a further 3 minutes, until tender.
  4. While bacon is cooking, whisk eggs in a medium bowl. Add both cheeses, salt, pepper and spinach and stir to combine. Add cooked pumpkin, bacon and onion mixture.
  5. Pour egg and bacon mixture into prepared baking dish. Bake for 25-30 minutes, until egg is just set.
  6. While quiche is baking, cut broccoli into small florets. Cook in pot of boiling water for 2-3 minutes, until tender. Drain well then return to pot. Season with salt and pepper and cover to keep warm.
  7. slice quiche into squares and divide between plates. Serve broccoli and tomato relish (if using) on the side.

Nutritional Information

Energy 1860 kj
445 kcal
Protein 39.8g
Carbohydrate 11.6g
Fat 25.5g