Individual Potato, Mushroom and Bacon “Quiche”

Sandwiches or soup with maybe the  odd “something on toast” tends to be the mainstays of my lunchtime repertoire, and whilst there are endless permutations, sometimes, I want something a little bit … well, more.  If I am at work it’s just not possible but on days when I am at home it is nice to try and get a bit more creative and this dish was the result of one of those creative  moments.

Slimming World potatoe, mushroom, and bacon quiche
Syn free.

The day was a sunny early spring day, a day where you want something a little lighter than your typical winter dish, but still something warm, I began to think of a warm quiche served with the contrast of a crisp cool salad – I love the contrast of cooling crisp salad with a  warm comforting partner dish. To be honest as good as it is I’m a little bored with my crustless Slimming World quiches so decided on experimenting with a sort of potato crust – this is the result. Don’t expect the base to have the crispness of a pastry base, rather think of it as the deeply satisfying comfort of  an upside down Shepherds pie type thing!

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Individual Potato, Mushroom and Bacon "Quiche"
Prep time
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Total time
A warm and satisfying syn free "quiche" with a potato base. The recipe is for an individual serving but it is very easy to make more than one depending on how many you are serving. The amount of cheese is ⅓ of your HEa. If not counting as part of your HEa you will need to add 2 syns.
Recipe type: Light Meal
Cuisine: British
Serves: 1
  • 1 medium potato
  • 1 slice of lean bacon - chopped into small squares
  • 2 mushrooms - sliced
  • 1 spring onion - chopped
  • 1 egg
  • Salt and pepper
  • 10g mature cheddar - grated
  1. Wash the potato and prick with a fork, mictowave for 5 minutes or till tender.
  2. When the potato is cool enough to handle use a grater and grate it into a bowl, there is no need to peel first.
  3. Take an individual dish, I used a terracotta tapas dish, and mould the potato into it pressing it to the base and up the sides.
  4. Bake in a 200C oven for 10 minutes.
  5. Remove from the oven and fill with the sliced mushrooms, bacon and spring onion.
  6. Season the egg with salt and pepper and beat lightly, pour over the mushrooms, bacon and onion.
  7. Top with the cheese.
  8. Put back in the oven and bake for a further 20 minutes.
Serve warm with a crisp salad. This makes an individual portion but is so easy to make for more than one person.


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