Ingredients:

• 300 g Bacon
• 1 medium Onion
• 100 g Mushrooms
• 6 Eggs
• 3 tablespoons pitted Black Olives
• 150 ml Heavy Cream
• 200 g Cheddar Cheese
• 50 g Parmesan Cheese
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Nutmeg
• 2 teaspoons dried Oregano
• 1 teaspoon dried Basil
• 1 teaspoon dried Parsley

Instructions:

1. Cut the bacon into short strips and fry in a pan until crispy. Set aside.
2. Chop the onion into small pieces.
3. Slice the mushrooms into thin slices and then slice them in half.
4. Fry the onions and mushrooms in the leftover bacon fat until they are light brown. Set aside.
5. Beat the eggs lightly in a large bowl and add the heavy cream.
6. Grate the Cheddar and Parmesan cheese and add about 80% of it to the egg mixture. (Leave the rest of the cheese for sprinkling over the quiche right before it goes into the oven.)
7. Slice the olives and add to the egg mixture.
8. Add the bacon, mushrooms and onions to the egg mixture.
9. Add the salt, black pepper, nutmeg, oregano, basil and parsley.
10. Mix well with a wooden spoon and pour into a 20 cm by 20 cm oven safe bowl.
11. Sprinkle the remaining cheese evenly over the quiche.
12. Bake the quiche for 30 minutes at 250 degrees Celsius.

Servings: 4

• 

• 

• 

• 

Notes:

Pan frying the bacon, onions and mushrooms beforehand really helps to bring out the ingredients’ flavor and is the secret behind why this quiche is so tasty.

Tinned mushrooms don’t work quite as well, so be sure to use fresh mushrooms.

You can substitute the dried herbs with fresh herbs. Keep in mind that dried herbs have a more potent taste than fresh herbs. You will therefore need more fresh herbs to achieve the same taste.

Serving suggestion:

This quiche can be enjoyed on its own or with a side of green salad.

Nutritional information: