Remove from the fridge and roll out to approximately 1 and ½ cm thick. Place into a well-greased 23cm loose bottomed quiche or tart tin.
Preheat oven to 200 degrees celsius.
Blind bake with pie weights or rice for 15 minutes.
Remove from the oven.
Reduce temperature to 180 degrees celsius.
To prepare the filling, place the cheese into the TM bowl.
Grate by holding down Turbo for 5 seconds.
Set aside in a separate bowl.
Add the halved onion, bacon and mushrooms and chop by pressing Turbo 5 times.
Add the olive oil and saute for 3 mins, 90 degrees, Reverse, Speed 1.
Sprinkle the mixture over the base of the cooked tart shell.
Place the eggs, sour cream and grated cheese into the TM bowl.
Mix 20 seconds, Speed 2.
Pour the egg mixture over top of the bacon and mushrooms.
Bake in the oven for 30 minutes or until golden and cooked through.