Wild Mushroom Quiche
Quiche, a make ahead favourite! Mushrooms, shallots, cheese, parsley and tarragon and a perfectly crumbly shortcrust pastry. Perfect for popping in a packed lunch, picnic or serving with buttery potatoes for tea!
Ingredients
Shortcrust Pastry
- 400g plain flour
- 200g butter
- 1 egg
- pinch salt
- Water if needed
- 1 egg for egg wash
Custard
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
Filling
- 400g wild mushrooms, sliced
- 25g butter
- 1 shallots, peeled and diced
- Few sprigs tarragon and parsley, chopped
- 100g comte cheese, grated
Method
- Preheat the oven to 160°.
- Place the flour into a bowl, add the butter, salt and water, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 mins.
- Grease a 23 cm deep tart tin. Roll the pastry out on a lightly floured surface and use it to line the tin. Blind bake for 20 minutes and brush all over with egg wash.
- To make the filling, whisk together the eggs, egg yolks cream, and milk, then season.
- Cook the shallots and mushrooms in butter for 5 mins and finish with the herbs. Wait for it to cool and then spread over the base of the tart.
- Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 mins.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
Ingredients
Shortcrust Pastry
- 400g plain flour
- 200g butter
- 1 egg
- pinch salt
- Water if needed
- 1 egg for egg wash
Custard
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
Filling
- 400g wild mushrooms, sliced
- 25g butter
- 1 shallots, peeled and diced
- Few sprigs tarragon and parsley, chopped
- 100g comte cheese, grated
Method
- Preheat the oven to 160°.
- Place the flour into a bowl, add the butter, salt and water, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 mins.
- Grease a 23 cm deep tart tin. Roll the pastry out on a lightly floured surface and use it to line the tin. Blind bake for 20 minutes and brush all over with egg wash.
- To make the filling, whisk together the eggs, egg yolks cream, and milk, then season.
- Cook the shallots and mushrooms in butter for 5 mins and finish with the herbs. Wait for it to cool and then spread over the base of the tart.
- Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 mins.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
