Mushroom, onion and bacon quiche

Pierce the thawed crust with a fork, line with parchment and fill with baking beans (or brown rice and black beans). Blind bake 10 minutes at 400.

Quarter the small mushrooms, dice the onion and roughly chop the bacon, about 12 ounces of filling in all.

Cook everything together in a skillet with a little olive oil over medium-high heat, about 10 minutes, until cooked down with a little colour on the edges; season with pepper. Cool and set aside.

Whisk the six eggs with two-thirds of a cup of heavy cream and plenty of salt and pepper.

Mix in the cooked filling and the pepper jack cheese.

Lift out the beans and parchment and set aside to cool for reuse.

Pour the custard into the crust and bake at 400 degrees about 35 minutes, until golden brown and not jiggly in the centre.

Cool 30 to 45 minutes before slicing; it can be warm but not piping hot or it falls apart.