Puff Pastry Quiche with Bacon, Courgette & Mozzarella
My Puff Pastry Quiche with Bacon, Courgette & Mozzarella is almost a complete meal in itself! I just can't get enough of the light puff pastry crust packed full of smoky bacon, vegetables and melty mozzarella in a soft and creamy egg custard filling. Serve hot or cold for a tasty and portable treat.
Prepare a floured work surface to roll your pastry.
Roll out 350g Puff Pastry to a size a little larger than the dish you are using, taking into account the depth too.
Use an Oil Spray to lightly coat the inside of a tart/flan/pie dish.
Lay the rolled pastry into the pie dish.
Gently press the pastry down into the corners. Press down the couple of inevitable folds.
Using a sharp knife, trim off the excess pastry.
Put the lined pie dish into the fridge to chill.
If you are using the pastry off-cuts to decorate you quiche, prepare your decorations as you like. Pop the decorations on a tray in the fridge to also chill.
Prepare the Fillings.
Slice 250g Closed Cup Mushrooms into thickish slices and fry on a high heat with a few squirts of Oil Spray and 1 tsp Sea Salt Flakes.
Fry until they are dry, nicely browned and cooked through. Put aside on a plate to cool.
Meanwhile, slice 250g Courgette into half moons and cook in the same way as the mushrooms then place aside to cool.
Using scissors, snip 300g Smoked Streaky Bacon into little pieces straight into a frying pan.
Fry on a high heat until just before the fully crispy stage. You want the fat to be a bit crispy but the meat still a little soft.
Take the bacon out of the pan to drain on kitchen paper and leave to cool.
Whisk 5 Eggs and 300ml Whipping Cream together in a mixing bowl.
Snip in around 1 tbsp Fresh Chives and stir in. Set aside.
Assemble the Quiche
Preheat the oven to 180c or equivalent.
Take the chilled pastry crust out of the fridge and lay the mushrooms into the base of the crust. Then add the courgettes and bacon pieces.
Tear 140g Fresh Mozzarella into small pieces and scatter over the other fillings.
If decorating the crust, use a pastry brush to wet the edges of the crust. Use a little of your eggy filling as glue to attach any decorations.
Use more of the egg mixture to glaze the top of the crust.
Pour the egg and cream mixture into the pie dish. I use my fingers to mix up the layers of ingredients a little at this stage, just enough so the egg goes under some of them, not so much that the even distribution is too disturbed.
Grate 100g Grated Mozzarella Cheese over the top of the filling.
Pop into the oven for 45 minutes.
The filling should be set but a little wobbly in the middle and the top golden brown. Give the quiche a little longer in the oven if needed.
Serve warm, either straight after cooking or warmed though in the oven or microwave later.
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger quiche will take longer to cook although a smaller one won't take much less as the pastry still needs to cook through. If increasing the portions substantially, you may wish to consider making multiple smaller quiches rather than a bigger one.