Bacon and cheese (and mushroom) quiche recipe

A few years ago I borrowed a recipe book from a colleague who has since left and neglected to ask me for it. I tried to return it, but the Universe conspired to allow me to keep it. Should she return to Cape Town, I will gladly deliver it to her; in the meantime, I will reap the rewards of having such a book in my possession. One of the recipes I found and absolutely love is for bacon and cheese quiche, which I amended by adding mushrooms.

Bacon, mushroom and cheese quiche

Serves 8
Pastry shell
1 roll of Today puff pastry
Spray and Cook
Pie weights – don’t have? See my hack below
Baking paper
Pie dish (diameter of about 23cm, depth of 3cm)
Pastry shell instructions
  1. Preheat oven to 190 deg
  2. Spray the spray and cook into the dish
  3. Roll out the pastry to fit into the dish
  4. Make small incisions into the pastry so that when it puffs up some air can escape
  5. Layer a sheet of baking paper over the pastry and evenly distribute pie weights over it
  6. Place in oven and bake for 12 minutes, remove paper and weights then continue to bake until golden
  7. Remove and set aside (leave the oven on 190)
Filling
Four slices of shoulder bacon, cut into small pieces (I used a kitchen scissors)
6 button mushrooms, diced
3 eggs
250ml cream
1 cup grated cheese (I used half mozzarella, half gouda)
1/8th teaspoon grated nutmeg
Salt and pepper
Getting it all together
  1. Maintain the temperature at 190 degrees Celsius
  2. Fry the bacon until crisp and then drain.
  3. Fry the mushrooms
  4. Place bacon and mushroom pieces into pastry shell
  5. Beat together the eggs, cream,cheese, nutmeg, salt and pepper
  6. Pour over the bacon and mushrooms and bake until puffed and brown, about 30 min.
Don’t have pie weights?
I knew that jar full of cents would come in handy some day! I put two handfuls of the coins into a container then disinfected them using vinegar and bicarbonate of soda, then just for good measure rinsed twice with boiling water. Place in dish evenly.
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Crazy fact: my dog, Harvey, went nuts for the smell of the coins in my vinegar/bicarb solution. He started barking at the container – I wonder if his sensitive doggy nose picked up on the chemical reactions.

Delicious frikkadel recipe

I love eating good food, and it’s even better if I’ve prepared it myself. I’ve compiled a list of recipes in a Google Doc* which I use regularly and the most recent addition is for Frikkadels, a South African meatball which is usually fried, baked or fried then baked.

Frikkadel
Frikkadels (CC-BY) by Rainer Zenz on Wikipedia https://af.wikipedia.org/wiki/Frikkadel#/media/File:Buletten.jpg

I usually find that I have to tweak a recipe to make it work for me. Here is the recipe I found on the Woolworths website.

 

Traditional frikkadel with garlic and chermoula

Ingredients

4 ripe tomatoes, finely diced
1 tbsp Brown vinegar
cos lettuce leaves, for serving
6 garlic cloves, roughly chopped
2 Tbsp olive oil, enough to cover fish
sea salt and freshly ground black pepper, to taste
3 Tbsp Worcester sauce
1 egg
4 Tbsp parsley, roughly chopped
1/2 large onion, diced
500 g free-range beef mince

Cooking Instructions

Preheat the oven to 180°C.
Combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester sauce and brown vinegar.
Season to taste, then mould the mixture into large balls. Place a nonstick pan over a medium to high heat and add the olive oil.
When hot, fry the garlic and frikkadels, until the latter are browned on all sides.
Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Serve nestled in crisp cos lettuce leaves with a tomato-and-red onion salsa and a small bowl of chermoula paste, for dipping, on the side.

 

 

My own twist

I had to get rid of the liquid (residual water, Worcestershire sauce and vinegar) from the mixture by forming the balls then squeezing gently. I also sliced a few garlic cloves in half and dropped them into the oil but removed them before they got too brown. Next time I will create my own garlic-infused oil and add a bit to the frying oil too.

I also bought a can of Rhodes chopped tomatoes and poured it over the frikkadels in a deep oven dish then baked as per the recipe. Not only does it add delicious flavour to the frikkadel, but it also retains the moisture which is sometimes lost by oven baking. When serving, pour some of the tomato smoor over the frikkadels.

 

*When viewing the Google Doc, click on Tools –> Document outline if you’d like to see a table of contents

Do you have any frikkadel recipe variations you’d like to share? Comment below and you could win a 16GB OTG flash drive valued at R150. Draw to take place on 14 September. Competition open to South African readers only.