Mushroom quiche with eggplant, bacon and courgette

mushroom quiche

Hey all! New week, new recipe inspirations 😉 Today I share a great recipe for a mushroom quiche, which came from a little gambling and trying stuff out. And it worked!

I know from experience that quiches can be great for dinner or lunch if you get the balance right. All you need is some puff pastry (or dough), eggs, sour cream and vegetables. Easy, right?! I’ll be showing you my version along with some improvement points. For the recipe, scroll down!


Mushroom quiche with eggplant, bacon and courgette

First of all, I have an improvement point. Well, it’s not really necessary but I think it might improve this recipe a tiny bit so I’m going to share it with you anyway. I used uncooked vegetables in my quiche, but when I’m making this dish again I’ll fry them for a few minutes first. This might enhance the flavour but more importantly, it will take out some of the water in the courgette and eggplant, which will make your quiche easier to bake.

If you like, you can take out the eggplant and courgette and swap this for more mushrooms. I only used it because they were sitting on my vegetable shelf for quite some time now :p

I made a small quiche, probably 22 cm diagonally. This was enough to feed 2 persons and leave enough for me to have for lunch. If you add a green salad it should be enough for 4 persons.

What you need:

  • Puff pastry, 4 sheets
  • (Chestnut) mushrooms, 250g
  • Eggs, 4 medium sized
  • Sour cream, 125g
  • Bacon pieces, 125g
  • Eggplant, 1/3
  • Courgette, 1/3
  • Fresh herbs, (chopped) a handful (I used chives and parsley)
  • Salt and pepper
  • Olive oil
  • Baking parchment


What you need to do:

  • Preheat the oven to 200 degrees. Line the bottom of your springform with baking parchment and close the ring. Grease with some oil.
  • When the puff pastry is defrosted, place this in the springform and make sure to cover all the sides. Try not to layer the pastry as this will leave you with a mouthful of dry pastry: try cutting up the sheets and piece it together.
  • Slice the mushrooms and dice the eggplant and courgette. Break the eggs over a bowl and whisk together with the sour cream and the fresh herbs.
  • Fry the bacon pieces in a frying pan for a few minutes. Take them out of the pan and place on a paper towel to absorb the grease. If you’d like to fry the vegetables first, do this now. Make sure to dry them after.
  • Toss the bacon and vegetables in the bowl with the egg mixture. Add some pepper and salt, but be careful as the bacon usually already is rather salty.
  • Pour the mixture into the springform. Fold any leftover pastry over the mixture. Place this in the oven for around 45 minutes and check if it is set. Take it out of the form and let cool for a few minutes, then dig in!

Fool proof and extremely tasty. For me, an experiment that was by far successful!

That’s it for the mushroom quiche, come back tomorrow for more recipes and inspiration. If you’d like to stay up to date, follow: Facebook, Instagram, Google+, Pinterest


A quick thank you to my friend Melissa, who helped me by making the pictures of the quiche itself look a lot better. I have my fathers old camera now, so hopefully this will improve the quality of the photos!

DSCN5563 DSCN5564 DSCN5567 DSCN5568 DSCN5584


You might also like:

One thought on “Mushroom quiche with eggplant, bacon and courgette

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge