A lovely lazy long weekend calls for at least one perfectly delicious meal: Crustless Mushroom, Bacon & Herb Quiche Triangles https://bit.ly/33oLGa7. #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #eggsforbreakfast #relaxedeating #bigbreakfast #WomensDay2019 #mushroomquiche
Crustless Mushroom, Bacon & Herb Quiche Triangles
30ml olive oil
1 onion, finely chopped
250g smoked bacon bits (or streaky bacon, finely chopped)
250g Button mushrooms, finely chopped (save a few mushrooms, sliced, for topping, optional)
1 punnet parsley/chives, finely chopped
3 XL eggs
10ml Dijon mustard
½ cup mature Cheddar cheese (optional)
salt and pepper
1 Heat the oil in a large wide pan and fry the onion until soft. Add the bacon and fry until golden, breaking up lumps with your spatula as you fry. Add the mushrooms and fry until the mushrooms are cooked and have released their moisture. Set aside to cool slightly.
2 In a mixing bowl, add the herbs, cream, eggs, mustard and cheese. Season with salt and pepper and whisk to combine. Add the fried mushroom mixture and mix well.
3 Preheat the oven to 200°C. Spray a medium size rectangular baking dish with non-stick baking spray. Pour the quiche mixture into the tin and use a spatula to distribute it evenly.
4 Top with sliced mushrooms (optional), then bake for 25 minutes or until cooked and golden.