Bacon & Mushroom Quiche

Perfect light meal, serve with a salad..... 

Ingredients:

Dough:

• 125 ml  Margarine/butter, cut into cubes
• 250 ml  Coarsely grated cheddar cheese
• 500 ml  Cake wheat flour
• 30-60 ml  Cold water
• 1 ml Salt
• pinch of cayenne pepper
• non-stick spray

Filling:

• 200 g  Bacon, chopped
• 200 g  Mushrooms, sliced
• 6  sun-dried tomatoes in vinaigrette, drained
• 2 Medium onions, chopped
• 30 ml oil
• 4 eggs
• 250 ml Cream
• freshly ground black pepper
• salt to taste
• 2 ml Italian Mixed Herbs

Method Dough:

1. Place the flour into the mixing bowl of food processor.  Add margarine/butter, cheese, salt        cayenne pepper, & start food processor.  Mix ingredients.  If the mixture appears to dry, ad         little water.  The dough should form a ball.  Knead the dough by hand until soft.
2. Press into prepared quiche pan & cool for 20-30 minutes.  Preheat oven to 200'C
3. Blind bake the dough for 10 minutes. 
4. Remove from the oven, & take off beans, & bake for a  further 5 minutes.  Reduce oven temperature to 180'C

Method Filling:

1. Fry the bacon in hot pan until cooked.  Fry the onion separately.
2. Fry the mushrooms, until just cooked.
3. Sprinkle bacon, mushrooms, chopped tomatoes & onion onto crust.
4. Beat eggs, cream, salt & pepper, & mixed herbs.  Pour over bacon filling.
5. Sprinkle with grated cheese & bake for 180'C for 35-45 minutes until egg layer has set.