Mushroom Quiche with Bacon and Artichokes
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Mushroom Quiche with Bacon and Artichokes
Ingredients
- Semi-Smoked Sausage - 12 oz
- Butter - 4.2 oz
- Onion - 2 heads
- Fresh Mushrooms - 10.6 oz
- Canned Palm Hearts - 14.1 oz
- Shortcrust Cake Mix - 17.6 oz
- Cream (40%) - 1½ cups
- Farm fresh eggs - 7 pieces
- Salt - to taste
- Swiss Cheese - 8.5 oz
- Ground Black Pepper - to taste
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
In a well-heated skillet, fry the bacon slices until crispy. Transfer to a plate.
Step 3
Remove excess fat from the skillet, but do not wash it. Add the butter and melt it. Add finely chopped onion and sauté for a few minutes. Then add thinly sliced mushrooms and artichokes. Sauté for a few more minutes. Season with salt. Remove from heat and let cool for 20 minutes.
Step 4
Roll out the pastry and place it in a round baking dish. Press down lightly.
Step 5
In a large bowl, whisk the eggs with the cream. Add grated cheese, season with salt and pepper (optional: add a pinch of cayenne pepper).
Step 6
Using a slotted spoon, fold the mushrooms into the egg mixture, then add the bacon and parsley. Spread the filling over the pastry and smooth it out. Cover with foil, place on a baking sheet, and bake for about 1 hour until cooked through.
Step 7
Cool for 10 minutes and serve, cut into wedges.
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