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CRUSTLESS QUICHE - BACON &<br />
MUSHROOM<br />
6 rashers of rindless bacon, diced<br />
1tbsp oil<br />
1 medium onion, finely diced<br />
350g button mushrooms, halved<br />
6 eggs, lightly whisked<br />
½ cup milk<br />
2/3 cup sour cream<br />
1 cup grated cheddar cheese<br />
1½ cups stale white coarse breadcrumbs (this will take about 2 slices of toast thick bread for food<br />
processor)<br />
40g butter, melted<br />
1. Using the 23cm pan that comes with the <strong>Nu</strong><strong>Wave</strong> oven extender kit, add bacon and cook on<br />
10cm rack in <strong>Nu</strong><strong>Wave</strong> oven for 8min until crisp.<br />
2. Add onion and mushrooms to pan, stir well and cook a further 3mins.<br />
3. Transfer mushroom mixture to base of greased 26cm pie dish.<br />
4. In medium bowl whisk eggs, sour cream, milk and cheese; pour over bacon mixture.<br />
5. Combine breadcrumbs and butter in a small bowl: sprinkle over egg mixture.<br />
6. Cook on 5cm rack in <strong>Nu</strong><strong>Wave</strong> oven for 30-40mins. Pie will puff up and pull slightly away from<br />
the sides when cooked.<br />
7. Allow to stand for 10 minutes before serving.<br />
A fantastic quiche with a crunchy topping that cooks beautifully in the <strong>Nu</strong><strong>Wave</strong> oven and is perfect served with a<br />
salad for any time of the day or night!<br />
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