Wild Mushroom Quiche
This Wild Mushroom Quiche recipe is hot from James' masterclass. Get your pastry, custard and filling perfect the first time with his top tips!
Ingredients
Short Crust Pastry
- 400g Plain flour
- 200g butter
- 1 egg
- Water if needed
Custard
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
Filling
- 400g wild mushrooms
- 25g butter
- 2 shallots, peeled and diced
- 1 bunch parsley chopped
- 200g comte cheese grated
Method
- Preheat oven to 160°C
- Place the flour into a bowl, add the butter, salt and thyme (if using) 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 and chill in the fridge for 30 minutes.
- Grease a 23cm deep tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
- To make the filling, whisk together the eggs, cream, and milk then season.
- Cook the shallots and mushrooms in butter for 5 minutes, cool, 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 minutes.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
Ingredients
Short Crust Pastry
- 400g Plain flour
- 200g butter
- 1 egg
- Water if needed
Custard
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
Filling
- 400g wild mushrooms
- 25g butter
- 2 shallots, peeled and diced
- 1 bunch parsley chopped
- 200g comte cheese grated
Method
- Preheat oven to 160°C
- Place the flour into a bowl, add the butter, salt and thyme (if using) 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 and chill in the fridge for 30 minutes.
- Grease a 23cm deep tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
- To make the filling, whisk together the eggs, cream, and milk then season.
- Cook the shallots and mushrooms in butter for 5 minutes, cool, 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 minutes.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
