Mushroom and Bacon Quiche

Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.

Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Remove to a plate to cool.

Place a large flat tray into the oven. Preheat tray and oven to 200°C fan forced. Cut a 22cm round from 1 sheet pastry. Cut 3x5cm-wide strips from the remaining sheet pastry. Place strips around the edge of ungreased, 22cm (base) springform pan. Place the round into the base, press edges to seal. Refrigerate for 15 minutes.

Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place pan onto the hot tray. Bake for 15 minutes until edges are light golden. Remove paper and beans. Bake for a further 5-7 minutes until pastry is light golden all over. Remove the springform pan, leaving the tray in the oven.

Spread the bacon mixture, mushrooms and cheese evenly over pastry case. Whisk eggs, cream, milk, cornflour and mustard together. Pour over the filling. Season with freshly ground black pepper. Place onto the tray in the oven and bake for 30-32 minutes, until golden and set. Cut into wedges, serve with rocket leaves and fries.

Variation: Replace the onion with ¼ cup store bought caramelized onion jam

Meatless option: Increase the mushrooms to 350g and replace bacon with 1 bunch rocket, shredded. Sauté for 1 minute with the onion.