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Ingredients
6 slices of middle bacon
6 eggs
1 punnet of cherry tomatoes
150g small button mushrooms
100g shredded cheese
Salt and pepper
50g butter, cut into small cubes
300ml milk
1 sheet of short crust pastry
Method
Cut the “eye” off of the bacon and chop the “streaky” piece into 1 cm strips.
Fry the eye of bacon until just starting to brown and set aside, then fry the chopped streaky pieces and set aside also.
Fry the mushrooms until just starting to brown then toss in the tomatoes and fry until the skins just start to split and set aside.
Place the short crust pastry into a Quiche tray and blind bake at 180C for 12 minutes.
Mix together 2 of the eggs with the milk, salt and pepper, cheese, fried chopped bacon and butter until all combined.
Pour the egg mix into the blind baked pastry then place the bacon “eye’s” around the top and crack the remaining 4 eggs in between the bacon.
Bake at 190oC for 15-25 minutes or until the eggs are just cooked and serve.
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