Chicken Bacon Mushroom Quiche Recipe 475

Steps:

• If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10-inch round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy). Dump this mixture into the greased casserole dish, and set aside. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish. Bake the quiche for about 30 minutes or until the center is set and not jiggly. OPTIONS: Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don't add a lot of moisture to the quiche. Don't have any chicken? Use any leftover meat you'd like or just go meatless. If you don't add meat, I recommend adding a veggie in its place. Don't like coconut milk? Use another nut milk of choice (homemade almond milk is great...I would make it extra thick by cutting the water down to 3 cups instead of 4). Double the ingredients and make a mega-sized quiche for the week ahead.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

Steps:

• To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
• Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
• Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
• To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
• For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
• Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
• Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
• Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
• Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

Steps:

• 1. Preheat oven to 400 degrees Celsius. If pie shell is frozen, take out to thaw. 2. In a large frying pan, fry bacon until beginning to crisp. Set aside on paper-towel lined plate. 3. Remove all but 1 tbsp of bacon grease; try to reserve drippings for flavour. Add mushrooms and fry until beginning to soften. Add onions and garlic and fry until slightly caramelized. Take off of heat, stir bacon back into pan, and set aside. 4. Mix together eggs, milk, salt, parsley, and both peppers. Beat until well blended. 5. Spread half of the cheese along the bottom of the pie shell. Spoon bacon and mushroom mixture over top, and top with remaining cheese. Pour egg mixture carefully over the cheese, ensuring it goes evenly through the other ingredients. 6. Put pie on lower rack and bake for 10 minutes. Turn heat down to 350 and cook for 30-35 more minutes, or until golden on top and done. Cool slightly before cutting, to ensure that the egg sets. Enjoy!

Steps:

• Set oven to 425 degrees.
• Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
• Bake for 6-8 minutes.
• Reduce oven temperature to 350 degrees.
• Cool the crusts on a wire rack.
• In a small frypan, saute the onion and garlic until tender (about 3 minutes).
• In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
• Divide the mixture in half and spoon into the baked and cooled pie crust.
• In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
• Pour half of the cream/egg mixture over the veggies.
• Bake on lowest oven rack for 30 minutes, or until set.