Bacon Cheddar and Mushroom Squares

By franny-2

This quiche-like delight has a cheddar shortbread crust, reminiscent of a traditional sweet square. A larger square served with a side salad makes for a lovely lunch.

Ingredients

• Crust
• 1 cup (250 mL) all-purpose flour
• 2 tsp (10 mL) sugar
• ¼ cup (50 mL) unsalted butter, room temperature
• ½ cup (125 mL) coarsely grated medium cheddar cheese
• Filling
• 2 tbsp (25 mL) olive oil
• 3 tbsp (45 mL) minced shallot
• ¾ lb (175 g) fresh button mushrooms, sliced
• 1 clove garlic, minced
• 1 tsp (5 mL) finely chopped fresh thyme
• Salt and freshly ground pepper
• 3 large eggs
• ¾ cup (175 mL) half-and-half cream
• 6 slices cooked bacon, coarsely chopped
• 2 cups (500 mL) coarsely grated medium cheddar cheese

Details

Servings 25

Preparation

Step 1

1. Preheat oven to 350ºF (180ºC).

2. Lightly grease and line an 8-inch (20-cm) square pan with parchment paper.

3. For crust, stir flour and sugar to combine. Cut in butter with fingers or a pastry cutter until coarse and crumbly (dough will appear dry). Stir in cheddar cheese and press into prepared pan. Bake for 12 minutes and cool to room temperature.

4. For filling, keep oven at 350ºF (180ºC). In a large sauté pan over medium heat add oil, shallots and mushrooms. Sauté until all liquid has evaporated from mushrooms, about 6 minutes, then stir in garlic and thyme and season lightly with salt and pepper. Remove pan from heat to cool.

5. In a large bowl, whisk eggs and cream. Stir in cooled mushroom mixture, chopped cooked bacon and cheddar cheese. Pour filling onto cooled crust and bake for about 30 minutes, until centre of filling no longer jiggles. Cool squares to room temperature, then chill for at least 4 hours before slicing.

6. Squares can be served at room temperature or warmed for 10 minutes at 350ºF (180ºC) in a baking tray.