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Rocket, mushroom & bacon quiche

Yields1 Serving

Inspired by a Gordon Ramsey recipe

Ingredients checklist
 Ready-made shortcrust pastry
For the custard
 3 eggs
 3 egg yolks
 200 ml crème fraîche
 200 ml milk
 small handful tarragon
 Tarragon leaves, chopped
For the filling
 200 g smoked streaky bacon, roughly chopped
 5 tbsp 5 tbsp olive oil
 1 large handful red onion, chopped
 2 heads red chicory
 250 g flat cap mushroom, sliced
 200 g wild rocket
 100 g gruyere
 100 g mature cheddar, grated

Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.


Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.


To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste. For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.


Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.


Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.


Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.


Remove and trim the pastry edge so that it’s in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.