Leaner Bacon and Mushroom Quiche

My amazing hubby spent last weekend driving a team of his colleagues on the Three Peaks Challenge, and I was tasked to provide a lunch on their return.  Amongst a huge quantity of other foods I opted to make my homemade quiche, which always goes down well at family events.  Its easy to throw together and with a couple of tweaks I have managed to make it a little bit healthier than the usual recipes.  I will apologise in advance as the said hubby not only abandoned me for the whole weekend, but he also ran away with the camera, forcing me to take my photos with my phone!  I did seriously consider unwrapping our daughters birthday present (a camera), but thought that might be a little out of order.  🙂

Quiche has always been a favourite of mine but with my ongoing and seemingly everlasting diet, its been hard to justify something laden with cream and cheese.  This version uses skimmed milk, low fat cheese and lean bacon, cutting the calorie count drastically.  This has been fed to many unsuspecting friends and family without disclosing the lack of calories, and I have only ever been complemented on it so I think I can safely say you wont miss the additional fat, and like me you can enjoy a slice of quiche without the irritating post-quiche guilt that normally accompanies it 🙂

Bacon & Mushroom Quiche (Please note quantities are for 2 quiches, I was expecting 6 very hungry intrepid walkers plus a hubby who would sulk if there was no leftover quiche for him to snack on for the next couple of days!)

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I am not going into details of how to make the pastry as I didn’t think to take photos of that stage.  Suffice to say you need 6oz’s of shortcrust pastry per quiche you are planning to make.  I will however show you this neat trick I found somewhere, for rolling it out without getting the rolling pin dirty and making it easier to lift.

Place your pastry between 2 sheets of cling film or greaseproof paper and roll out to the required size.  Remove the top sheet and gently lift the pastry and the bottom sheet over your arm.

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Flip over onto the dish and press into the edges.  Finally peel off the bottom sheet of clingfilm and finish pressing into the dish, then trim off the excess

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At this point I blind bake the shell.  I didn’t use to, but fed up with getting random soggy bottoms I decided to give it a go and I actually think it makes for nicer pastry and hugely reduces the stress of potentially serving a quiche with uncooked pastry to my guests 🙂

Dock the pastry shell, line with greaseproof pastry and fill with baking beans.

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Bake on 180c (fan) for 15 mins, then remove the beans and paper and bake for a final 5 minutes until the base is dried out.  Set to one side and turn the oven down to 170c (fan)

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Next chop up 160g of leeks, 400g lean bacon and 400g white mushrooms.  Grate 300g low fat cheese, and lightly whisk 10 eggs with 450ml of skimmed milk a little salt and pepper.

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Next dig out the amazing non stick frying pan, add a drizzle of olive oil and when the oil is hot cook the leeks until soft and just starting to brown.  Add the bacon and cook until starting to crisp then chuck in the mushroom and cook until all the liquid has evaporated off.

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Sprinkle a handful of cheese over the pastry base then divide the bacon mixture between the 2 quiches.  Sprinkle over the remaining cheese then pour over the egg mixture.

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Don’t overfill as you need to get this in the oven without letting the liquid splash over the pastry shell gluing your carefully prepared quiche to the dish (yup, I learnt that from experience).  Once almost full, carefully mix with a fork to ensure the egg has seeped through the filling.  Place the quiche on a baking sheet and place on the oven shelf.  If there is still egg mixture left you can top up the case at this point without fear of making an awful mess!

Bake on 170c fan for 40-50 minutes, or until just set and a nice deep golden brown.

Whilst its baking, try and persuade the very very hot dog that an ice cube is a great idea, give up and let her go back to sleep and enjoy a cuppa instead!

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Eureka, nicely brown quiche, with no soggy bottom, ready to feed to the ravenous troops!  You can either eat this hot, wait until its totally cold or eat whilst still warm. Personally I like it best warm, but each to their own.  Finally I have to say that despite my grumbling I reckon my phone has produced some decent pictures!

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Nutritional Information for 1/6th of a quiche:  384 Kcals, 23g carbs, 20g fat, 28g protein


Bacon and Mushroom Quiche
Ingredients (for one quiche)
6oz shortcrust Pastry
80g leeks - chopped
200g lean bacon - chopped
200g low fat cheese - grated
225ml skimmed milk
5 eggs
salt and pepper

1 - Line a dish with shortcrust pastry, then place a sheet of 
greaseproof paper inside and fill with baking beans.  Bake on 180c (fan)
for 15 minutes, remove the paper and beans and bake for another 5 minutes
until the pastry base has dried out.
2 - Fry the leeks, bacon and mushrooms until cooked and all excess liquid 
has evaporated.  
3 - Sprinkle a handful of cheese on the pastry base, then spoon over the
bacon filling.  Top with the remaining cheese.
4 - Whisk the eggs with the milk and some salt and pepper.
5 - Pour the egg mixture over the filling and bake for 40-50 minutes on
170c (fan), or until almost set and a nice golden brown.
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