Mushroom Quiche

Quiche is a great lunch idea with a side salad. It is filling but not overly heavy. If you don’t like mushrooms or want to add other vegetables you can just follow the same procedure with the mushrooms and add those to your quiche instead. Sometimes I will just take out whatever scraps of meat and vegetables I have in the fridge and use them to make an epic quiche full of flavour! 

Preparation Time 20 minutes 

Chill Time 1 hour 15 minutes 

Cook Time 30-35 minutes 

Serves 6-8 

Ingredients 

Shortcrust Pastry 

1 1/4 cup flour 

1/2 teaspoon salt 

1/2 cup butter- cold and cubed 

3-4 tablespoons ice water 

Filling 

2 tablespoons oil 

1/3 cup onion- chopped 

500 grams mushrooms- sliced 

Salt and pepper 

1 teaspoon garlic paste

1/2 cup milk 

1/2 cup heavy cream 

3 eggs 

2 cups cheddar cheese- grated

Instructions 

1. For the crust: Combine the flour and salt in the food processor. Pulse 2-3 times. Add the butter and pulse until crumb like texture. Add 2-3 tablespoons of ice water to bring the dough together. 

2. Form the dough into a disk, cover in cling film and chill in the fridge for 30 minutes to 1 hour. 

3. Remove the crust from the fridge and roll it out between 2 sheets of parchment paper, until the thickness of a 1 pound coin and the size of a 12 inch circle. 

4. Press the crust into a 9 inch tart pan. Trim off the overhang. Crimp the overhang to the edge of the dish. Prick the base with a fork and freeze it for 15 minutes. 

5. Once you are ready to bake, lay a sheet of crinkled parchment paper in the middle of the pastry. Fill the lined pastry with baking beans or pie weights. 

6. Preheat the oven to 180c. Blind bake the pastry for 15 minutes, remove the pie weights and the top parchment paper, then bake again for a further 5 minutes. Remove the crust from the oven and set it aside. 

7. For the filling: heat the oil in a pan. Add the onions and cook them on a low heat for 1-2 minutes. Add the mushrooms, salt and pepper. Cook it down for around 10 minutes until well browned and the liquid evaporates. Set the mushrooms aside to cool. 

8. Whisk the eggs, milk, cream, salt and pepper together until smooth. 

9. Assemble the quiche: layer half of the cheese over the bottom of the crust. Spread over the mushroom mixture. Then top with the egg mixture. 

10. Sprinkle the remaining cheese over the top. 

11. Bake the quiche at 180c for 30-35 minutes until the centre is just set, just slightly wiggly. 

12. Remove the quiche from the oven and allow it to cool for 20 minutes before serving