Bacon and mushroom gratin

I love almost any time a quiche. They are very easy to make and in the same time so delicious. But what happens when you remove the pastry part from a quiche? You get a gratin! This is what I have done with this recipe. I have started from a quiche recipe and I ended up doing a gratin for the simple reason that I needed it quickly done for the dinner. The result was better than expected.

  • 500g mushrooms (sliced)
  • 2 eggs
  • 250ml cream
  • 100ml milk
  • 250g emmental cheese (grated)
  • 200g bacon (diced)
  • salt
  • pepper
  • 2 tablespoons of olive oil

  1. Heat the bacon in a pan and add the sliced mushrooms. Stir and let them cook for 15 minutes.
  2. In a bowl, beat the eggs, add the cream, milk and half of the grated emmental. Add salt and pepper at your taste.
  3. Take a ceramic / heat resistant glass pan and oil it inside.
  4. Add the mushrooms and bacon in it.
  5. Pour on top the composition from the bowl.
  6. Lay the remaining grated emmental on top.
  7. Bake in the preheated oven at 210ÂșC for 45 minutes (or until the cheese on top starts browning a bit)

Recipe inspired from Tartes, Pizzas & Co - David Batty, Marion Beilin & Martine Lizambard,  page 19.


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