Servings: 6 to 8

200-250g mushrooms, finely sliced 200 to 250g mushrooms, finely sliced
1 brown onion, finely diced 1 brown onion, finely diced
4 bacon rashers, diced 4 bacon rashers, diced
½ red capsicum, diced ½ red capsicum, diced
3 cloves garlic, crushed 3 cloves garlic, crushed
3 spring onions, finely chopped (light green part and a little of the dark green) 3 spring onions, finely chopped (light green part and a little of the dark green)
2 sheets shortcrust pastry 2 sheets shortcrust pastry
1 cup Gruyere cheese (or Swiss or any other cheese of choice), grated 1 cup Gruyere cheese (or Swiss or any other cheese of choice), grated
¼ cup Cheddar cheese, grated ¼ cup Cheddar cheese, grated
¼ cup Parmesan cheese, grated ¼ cup Parmesan cheese, grated
5 eggs 5 eggs
1 cup thickened cream 1 cup thickened cream
1 cup milk 1 cup milk
2 teaspoons Dijon Mustard 2 teaspoons Dijon Mustard
3 teaspoons cornflour 3 teaspoons cornflour
¼ teaspoon nutmeg ¼ teaspoon nutmeg
½ tablespoon parsley, finely chopped ½ tablespoon parsley, finely chopped
½ teaspoon salt ½ teaspoon salt
½ teaspoon cracked black pepper ½ teaspoon cracked black pepper
A small handful of breadcrumbs A small handful of breadcrumbs

Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.
Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Add garlic and capsicum half-way through. Remove to a plate to cool.
Place a large flat tray into the oven. Preheat tray and oven to 200°C fan-forced. Cut a 22cm round from 1 sheet pastry. Cut three 5cm-wide strips from the remaining sheet pastry. Place strips around the edge of an ungreased 22cm (base) springform pan. Place the round into the base, press edges to seal. Lightly scatter over the breadcrumbs on the base and refrigerate for 20 minutes.
Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place the springform pan onto the hot tray. Bake for 15 minutes until edges are lightly golden. Remove paper and beans. Bake for a further 5 to 7 minutes until pastry is lightly golden all over. Remove the springform pan, leaving the tray in the oven.
Spread half the combined cheeses evenly on base of pastry case, followed by the bacon and mushroom mixture. Whisk together the eggs, cream, milk, cornflour, Dijon mustard, nutmeg, salt and pepper. Pour gently over the filling. Spread evenly the remainder of the cheeses over the top.
Place onto the hot tray in the oven and bake for 35 to 45 minutes or until golden and set. A knife inserted in the centre of the quiche should come out clean. Allow to stand for 5 minutes or so before cutting. Serve with a fresh salad and fries, if desired.