RecipesEggs And Dairy

Mushroom Quiche Recipe

Home made quiches are easy to make and are popular with whoever you are feeding - friends or family, particularly on a summer's day in the garden.

Vegetarian
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Ingredients

For the crust:
  • 210g/ 7½ oz plain flour
  • 3 tbsp freshly grated Parmesan cheese
  • 110g/ 4oz / ½ cup unsalted butter
  • 4 tbsp ice water
  • 1 tbsp Dijon mustard
For the filling:
  • 1 tbsp olive oil
  • 1 small or ½ medium onion, minced
  • 125g- 250g / 3½ - 9oz mushrooms, sliced (best you can find)
  • 2 garlic cloves, minced
  • ½tsp organic Herbes de Provence
  • Sea salt and freshly ground organic black pepper or alternatively a little Steenbergs organic perfect salt
  • 225ml/ 1 cup milk
  • 2 large free range eggs
  • 2tbsp freshly grated Parmesan

Recipe for 4

Method

01
To make the pastry, combine the flour and cheese in large cheese in a large bowl. Rub in the butter (using cold hands) until it looks like coarse breadcrumbs. Mix in the wholegrain mustard. Stir in ice cold water with a knife until the mixture is a ball. Wrap in plastic and leave to settle in fridge for 30 minutes.
02
Preheat oven to 180oC. On a lightly floured surface, roll out dough into a 30cm circle, then fit into a 22cm flan dish. Line with pan with some foil and fill with dried beans. Bake the crust for 15 minutes in oven until lightly browned. Leave to cool, keeping oven on.
03
Heat olive oil in heavy frying pan over medium heat. Add onions and fry until translucent for about 5 minutes. Stir in the mushrooms, garlic and organic Herbes de Provence, and some salt and pepper. Cook, stirring, until mushrooms are tender - around 15 minutes. Spread the mushroom mixture over the pie crust.
04
In a large bowl, beat the milk and eggs until smooth. Pour this over the mushrooms and bake the quiche until almost set - around 20 minutes. Sprinkle the grated Parmesan over the top and bake for a further 5 minutes until just set.
05
Leave to cool for 10 minutes prior to serving.