To make the pastry, in a large bowl, add flour, milk, oil, breadcrumbs and a pinch of salt. Mix to combine.
Turn out onto a lightly floured surface. Knead until well incorporated and a smooth dough forms. Work into a ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Place dough in between two sheets of baking paper, using a heavy-based pot, press down to flatten dough as much as you can. Using a rolling pin, roll out the dough until you have a 16-inch circle.
Once rolled, fit pastry into a lightly greased 8-inch springform pan, pressing gently to not tear the pastry.
Cut away any excess and prick the base of the dough in 3 – 4 places with a fork. Sprinkle with extra breadcrumbs. Place in the refrigerator for an hour or until needed.
Meanwhile to make the filling, pre-heat oven to 180C. Beat eggs with milk and cream until well incorporated. Season with salt and pepper. Add mushrooms, onions, bacon, capsicum, broccoli and cheese. Pour into the springform pan.
Bake for 20 – 30 minutes, then reduce heat to 160C and bake for a further 60 minutes or until filling is cooked. Remove from oven and leave to sit for 10 minutes before removing from the pan.

Note: Delicious eaten Hot or Cold.

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