Spinach Mushroom & Bacon Quiche


I just returned from a home bakers convention and feel all geared up to try so many new baked dishes.

For some reason I always baked sweet and never savoury. I secretly always drooled at quiches and pies with the hope of making it some day. The only thing that frightened me was getting the crust right.


Now when u have a star baker as your dearest friend who especially specialises in savoury bakes, I have nothing to fear ? Thanks Gina for the crust recipe


Presenting a delicious Spinach Mushroom Bacon Quiche loaded with cheese



150 gms all purpose flour + some more for dusting

100 gms cold Amul butter

1 tsp dried oregano

1 egg


  1. Sieve the flour and add the cold butter which has been cut into cubes to it.
  2. Crumble and mix the flour and butter with your fingers till you get a sandy texture.
  3. Add the oregano and mix once.
  4. Break the egg into the dough and mix it well. Do not knead too much.
  5. Bring it together into a dough ball, dust some flour if its too sticky. Avoid overworking the dough.
  6. Cling wrap and leave it in the fridge for 1-2 hours.



3-4 tablespoons butter

2 cups Kellogg’s Corn Flakes cereal, crushed

1 chopped onion

10-15 minced garlic

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup milk

1 cup grated Amul cheese

2 bundles chopped spinach,

1 pkt mushrooms – quartered

1 tsp oregano

2 eggs, well beaten

5 slices of bacon


  1. In a large pan, melt the butter over low heat. Remove 1-2 tablespoons to a bowl; mix and set aside for topping.
  2. Side by side, fry the bacon to a crisp and drain on a tissue.
  3. Stir the onion, garlic and sautée till pink.
  4. Add flour and salt. Cook for about 1 minute, stirring constantly.
  5. Gradually add the milk, stirring until smooth. Increase the heat to medium and cook until the mixture comes to a boil, stirring constantly. Remove from the heat.
  6. Add the cheese, stirring until slightly melted. Stir in the spinach, mushroom, bacon, eggs, and 3/4 cup crushed cornflakes. Mix well

IMG_6260 1



  1.  Preheat the oven to 175-180 deg C.
  2. Remove the pastry dough from the fridge and roll it out into a big circular shape. Don’t make it too thick or too thin. Ensure that it is even all over.
  3. Gently place it in a tin/borosil casserole. Press lightly agains the bowl to take its shape. Be careful to fill any tears and ensure its even everywhere. Trim off the edges where its excess. Gently prick the base with a fork to ensure that it wont rise when baked.
  4. Place a parchment paper over the dough and fill it with Rajma beans.
  5. Bake for 10 mins (top and bottom) and 5 mins on bottom rod. U will see a slight golden colour to your crust. Switch the oven off. Leave it in the oven for 10 mins
  6. Spread the filling mixture in the dish. Sprinkle the reserved cereal topping over the spinach mixture. Sprinkle the left over melted butter on top
  7. Bake for about 25 minutes, or until heated through. Leave in the oven for 10 mins after its done
  8. Serve hot