Mushroom Quiche -

Mushroom Quiche

A tasty mushroom quiche recipe with cheese and shallots. Great for Sunday lunch, picnics and brunch.

Course Dinner

Cuisine French, Vegetarian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 606kcal

Author Michelle Alston

Ingredients

1 500g block of shortcrust pastry or 1 x 9 inch pie crust
1 tablespoon olive oil
1 cup thinly sliced shallots (160g/5.9oz)
½ firmly packed cup vegetarian parmesan cheese (20g) finely grated
2 cups chestnut/brown mushrooms (250g) wiped clean and sliced
¼ cup butter (1.55oz/40g)
6 large eggs
¾ cup heavy/double cream (150g)
½ cup grated comté cheese (50g)
1 clove of garlic minced
½ heaped tbsp fresh thyme leaves
¼ teaspoon finely grated nutmeg
¼ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 200C/392F degrees
Roll out the pastry on a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish. It should also be about 0.5cm/2inches thick.
Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks.
Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.
Pop the pastry into the fridge for 10 minutes.
Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper then place the pastry in the top third of the oven and bake for 15 minutes.
After 15 minutes take it out of the oven, remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes.
Remove from the oven a leave to cool a little.
Heat a tablespoon of olive oil in a pan and cook up the shallots until they are soft about 10 minutes. Once they are cooked remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
Now melt ¼ cup/ 40g of butter in a hot pan.
Add the mushrooms and cook until they are golden brown, follow tips in the post.
Break 6 large eggs into a large mixing bowl, add ¾ of a cup of heavy cream, ½ tablespoon of thyme leaves, 1 minced clove of garlic, ¼ teaspoon of grated nutmeg, salt and pepper and whisk well.
Stir in half a cup of comté cheese, then add the mushrooms to the bowl.
Reduce the oven temperature to 320F/160C degrees.
Place the pie dish on a baking tray.
Spread ½ a cup of vegetarian parmesan cheese over the base of the pastry.
Top that with the cooked shallots. Then carefully pour the egg and mushroom mixture to the pastry.
Be careful not to pour any mixture over the edge of the pastry.
Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes.
The quiche is done when it is golden brown on top and the filling is firm.
Remove from the oven and leave to cool slightly before serving.

Notes

Nutritional information is approximate and calculated using an online nutrition tool.
Calories are based serving of 8
You can freeze this quiche, however, please note that the texture may change considerably. If you really want to freeze it then leave the cooked quiche to cool completely, cover it in clingfilm or something similar and freeze for up to 3 months. Defrost it in the fridge overnight. Cover the quiche with foil and reheat it in the oven at 320F/160F for about 15 minutes or until it is piping hot all the way through.
It is totally fine to use a store-bought pie crust for this, just make sure it is a 9-inch pie crust.

Nutrition