• 4 eggs
  • Mushrooms
  • Peppers (paprica)
  • Spring onions
  • Bacon (or ham)
  • Cheese (3/4 of 250 gram block)
  • Pastry
  • Thinly sliced tomatoes (dry with paper towels)
  • Nutmeg (little bit)
  • Pepper (no salt)
  • Parsley
  • 1 cup of pure cream (no thickened)



  1. Put the oven onto 200 degrees
  2. Line a quiche dish with puff-pastry – base & sides
  3. Put dish into oven for about 20 mins (or until the pastry is puffed up / semi-golden brown)
  4. Take out and sit till not-so-hot (you will need to touch the pastry to put the filling in)


This is a whole mixture of ingredients so you’ll have to cut most of it up and combine in a bowl

  1. Slice capsicum / peppers into thin strips
  2. Slice mushrooms into thin slices
  3. Cut up spring onions
  4. Cut bacon into small squares / rectangles and fry up for a few mins – you don’t want it to be too oily though and DONT over-cook (otherwise it’ll be too crunchy!)
  5. Cut chesse into 1cm cubes
  6. Beat eggs, cream, pepper & nutmeg together till combined (as though you were beating it for scrambled eggs)
  7. Put in half the solid ingredients to the base, then pour half of the egg/cream/etc mixture, then the rest of the ingredients then the rest of the egg mixture
  8. Stick it in the oven for about 45mins – 1hr 15 mins, until the tops of some of the vegies are starting to brown.
  9. Let it sit before serving for about 10 mins

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