Recipe: For 1 quiche, 4 large pieces
* For the quiche: 1 prerolled sheet of puff pastry, made with margarine 250 gr of white mushrooms, cleaned & sliced into thicker slices 3 medium red onions, peeled & sliced thinly in wedges 100 gr of bacon pieces ( salted ) a bit of Maldon sea salt Grinds of black pepper 2 large eggs, my husband used Omega 6 eggs, loosend with a fork 150 ml real cream ( full fat cream ) / you can also use soy cream or sour cream 1 sheet of parchment paper tart tin with removable base: 24 cm diameter
* For the tomatoes:
3 large Kumato tomatoes, cleaned & finely cut up into little pieces home made or bought chili oil : a few splashes, according to your taste
Chili oil is made by using whole fresh chili’s, green & red ones, about 10 of them, by putting them together in a small bottle. Then you pour a neutral olive oil over them. Put a lid or a pouring tip on it & place into a dark place for about a few weeks. Stir from time to time, the chilli’s around. You can use the oil after a few weeks of waiting. Lovely stuff & it is so easy to make!
* For the mixed salad: 2 or 3 sorts of your favourite salad leaves, well washed, spun dry & cut up into little pieces I used Red radicchio, frisée & lamb’s lettuce 10 sprigs of chives, cleaned & cut into little pieces 2 long sprigs of fresh garlic leaves, cleaned & cut up into little pieces The young garlic leaves have a lovely garlic flavour… MMMM…
* For the home made cocktail sauce: Home made mayonaise or store bought: 60% Heinz tomato ketchup: 40 % Worchester sauce: a few dashes, according to your taste a bit of salt a bit of sugar
1. Take your roll of puff pastry out of the fridge, 20 minutes before use.
2. Preheat the oven to 200°C , 10 minutes before placing the quiche into the oven. Take a large non stick pan & pour liquid margarine in it. Heat up on high. When hot & sizzling, add the slices of mushrooms to the pan. Fry until lightly golden, but not completely cooked trough otherwise the mushrooms will get dry when cooked into the oven. Grind some black pepper over them according to your taste. Take the mushrooms out of the pan.
3. Heat up on high again. Add baking margarine. Add the 3 medium sliced onion wedges & fry until golden & cooked trough. Take out the onion parts & set aside. Heat up on high. Add the baking margarine & when hot, add the bacon pieces. Fry until golden. Turn the heat off. Drain on 2 kitchen papers. Set aside.
4. Take your tart tin & line with parchment paper. Place your prerolled pastry in the tin & let the pastry hang over the sides. Now, with your fingers, with your tumbs, line the pastry neatly into the tin. Cut the excess pastry off. Roll with a rolling pin over the tarte tin. The excess of pastry will fall off.
5. Prick with a fork several times into the dough. You haven’t got to prebake the dough.
6. Spread the onion wedges all over the pastry, evenly divided. Add the mushroom slices, also evenly divided. Now, add the bacon pieces. Pour the mixed eggs with the cream all over the tin. Grind some black pepper & some Maldon sea salt over the top.
7. Now, place carefully into the center of the oven & bake for 15 minutes on 200° C until golden & baked trough.
8. Take out of the oven. Place a large cup under the removable base. The outer tin side will fall off. Now, place the tart onto a plate & remove the base with a palette knife. Place onto a serving plate & cut into 4. Then remove the parchment paper. Don’t forget this!
9. Serve on a large plate with the mixed side salad, the chili Kumato tomatoes & the home made Cocktail sauce. Enjoy!!
This is lovely enjoyed with a glass of Spanish wine like Rias Baixas, Miudiño, Albariño 2011!
You can also find this tasty recipe on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/23/my-husbands-bacon-mushroom-red-onion-quiche-with-a-side-salad/