CRUSTLESS DANISH FETA & BACON QUICHE

Ingredients

• 250g diced bacon
• 250g portabellini mushrooms, sliced
• 4 large eggs
• 250ml milk
• 4 rounds of Danish feta
• 1 cup of grated mozzarella
• extra virgin olive oil
• fresh thyme for serving
• salt and pepper to taste

Method

1. Preheat the oven to 180 degrees.
2. In a pan, add the olive oil followed by the diced bacon and portabellini mushrooms. Salt and pepper to taste. Fry until golden and beautifully fragrant (until your bacon and mushrooms are cooked). Meanwhile, in a bowl mix the eggs and milk, forming a sauce consistency and season to taste.
3. Line up a 24cm quiche dish of your choice (I used a Le Creuset one, and the capacity must be 1.35l for your egg and milk mixture). Start by layering the mushrooms and bacon followed by three rounds of Danish feta and finally add your milk & egg mixture. Crumble the remainder of the Danish feta over and finally the mozzarella.
4. Bake for approximately 25 – 35 minutes or until golden brown.
5. Serve with some fresh thyme, cooked vegetables or a green salad of your choice.