Bacon and Spinach Quiche

Para versão Portuguesa clique aqui: “Quiche de Bacon e Espinafres”

1 recipe “Basic Pie Dough" (click on link or check blog archive) with changes indicated below

2 garlic cloves, minced

Olive oil

100g bacon

150g mushrooms, sliced

3 handfuls spinach leaves

100g mascarpone cheese

4 eggs

200ml heavy cream

Salt and pepper to taste

2 tbsp dried oregano (divided 1+1)

Pre-heat oven to 180ºC.

Prepare “Basic Pie Dough" without adding sugar. Instead, add ¼ tsp pepper and 1 tbsp oregano. Prepare as described, roll out the dough and place in a springform pan. Poke a few holes with a fork, place a sheet of parchment paper and fill with weights or beans (refer to “Biscuit Pastry” where I give a more detailed description of this procedure called blind baking). Place in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 10 minutes.

In a small pan drizzle some olive oil and add the garlic. As soon as it starts to sizzle add bacon and stir-fry until golden. Add mushrooms, season with salt and pepper, cover and let them sweat for about 5 minutes. Add the spinach, cover and cook for a further 5 minutes.

Place the cheese in a bowl and beat until fluffy. Gradually beat in the heavy cream. Add eggs, season with salt, pepper and oregano and mix well. Spread the mushroom mixture onto the cooked crust and then pour the egg and cream mixture. Place in the oven for 30 minutes until golden.

Mushroom and Ham Quiche

Para versão Portuguesa clique aqui: “Quiche com Cogumelos e Fiambre”

1 batch of “Basic Pie Dough” (click here or check the blog archive for recipe) with a few changes – see below

150g mushrooms, sliced

2 garlic cloves finely chopped

1/4 cup “Porto” or “Madeira” Wine or Sherry

100g ham cut up in small pieces

100g grated cheese

1/4 red pepper, chopped

4 eggs

200ml heavy cream

Parsley, chopped

Olive oil, a drizzle

Salt and pepper to taste

1 tbsp dried oregano

Pre-heat oven to 180ºC.

Prepare “Basic Pie Dough” recipe omitting sugar and adding ¼ tsp pepper and 1 tbsp dried oregano. Prepare the dough, roll it out and place in a loose-bottomed fluted pie pan. Blind-bake the shell: prick base lightly with a fork, line with parchment paper and place dried beans on top (refer to “Biscuit Pastry” where this procedure is explained in more detail). Bake for 15 minutes, remove the beans and parchment paper and set aside to cool. 

In a small pan drizzle a little olive oil and add the garlic. As soon as it starts to sizzle, add the mushrooms, season with salt and pepper, cover and let cook for 5 minutes. Add the wine, stir and cook uncovered for a further 5 minutes. In a small bowl place the eggs and cream, season with salt and pepper and mix well. 

Strain the mushrooms and spread over the pre-cooked crust. Add the ham, pepper, cheese and parsley. Pour in the egg and cream mixture and bake for 25 minutes or until firm and golden.