I love mushrooms. I love them when they’re all by themselves, bathed in butter and sauteed to perfection. Or even when they’re used as a stuffing. It is something so versatile that it adds to every dish while standing out in its flavor. The bottom line is that mushrooms have a fan in me.
So, when I thought I should do three recipes with the same ingredient, my first thought was mushroom. I wanted to do something different so I thought I should make a quiche. Now, a quiche is a recipe that I was hesitant about because the finesse it requires to make the pastry. I found a premade filo pastry while grocery shopping so here it is. I hope one day I’ll be able to be brave enough to make my own puff pastry. Till then, I’m just going to use the hacks.
The recipe is very simple, doesn’t need a lot many ingredients. But it will end up tasting amazing anyway. If you want, you can make your own pastry. I used a frozen puff pastry and tinkered around with the fillings of my choice. If you’re using a premade pastry, make sure it is frozen before you roll it out and start the baking. The baking tin I used was 9 inches, so if your tin is bigger or smaller, remember to adjust the quantities of the ingredients. Good luck baking!
- 1 recipe puff pastry dough
- 250g button mushrooms
- 1 red onion
- 6 cloves garlic
- ½ cup heavy cream
- ½ cup milk
- 4 eggs
- 1 cup grated Cheddar
- 2 tablespoons olive oil
- Freshly ground pepper
- Pinch of nutmeg
- Salt to taste
- Roll out the pastry on a clean, lightly floured surface into a 12 inch circle. Line your tart tin with the dough and press it down gently with your fingers. Trim the edges.
- Preheat oven to 180° C. Line the crust with aluminium foil or parchment paper, pushing into the bottom edge. Fill the foil with baking weights, use dried beans or rice.
- Bake for 15 minutes. Then remove the weights and let it cool for a few minutes.
- Once it is cool, poke holes in the bottom of the crust with a fork. Then bake it for another ten minutes or until lightly golden.
- Slice the onion very fine and sauté it for a few minutes. Mince the garlic and add it to the pan for another 2 minutes.
- Slice the mushrooms and add them to the pan. Sprinkle a little salt and keep stirring frequently. Make sure the mushrooms release all their moisture and brown properly.
- In a bowl mix together the eggs, cream, and milk. Add the salt, pepper and nutmeg. If you’re not sure about the amount of salt, add ¼ teaspoon of salt.
- Sprinkle the cheese on the bottom of the crust. Then spread the mushrooms evenly on top. Layer with the rest of the cheese and then pour in the cream, eggs and milk mixture.
- Put the assembled tart in the oven on top of a baking sheet to catch any of the liquid that spills. Bake at 180° C for 40-45 minutes. The center should be just set and a little bit wiggly.
Remove from the rack and let it cool for about 20 minutes. Then cut yourself a slice and enjoy the yumminess.
I hope you find the recipe as simple as I did. Bake yourself a quiche and have fun!