With its nice golden top, this tasty and fluffy mushroom quiche, seasoned with fresh rosemary, never fails to impress anyone. It is easy to throw together especially if you prepare the crust a day or more ahead. Quiche is my best way of eating eggs and it is perfect for breakfast, lunch or dinner. When you cut the quiche into portions, they are so nicely sliced as well!
There is no limit to your creativity in making quiche – it is so forgiving and you can chuck shrimp, cooked chicken, or your favorite veggie.
Make sure to sauté the mushrooms well, stirring frequently until all the water has dried out! (Mushrooms are heavy with water).
I think you have noticed that I always make my recipes from scratch, but to save time, you can use a ready-made shortcrust sheet if you wish.
Leftovers can be refrigerated for up to 3-4 days and when you are ready to eat, reheat them in the oven.
For the crust pastry:
- 2 cups all-purpose flour
- 200 g. /7 oz. butter, chilled
- 1 egg yolk
- A pinch of salt
- 4 tablespoons cold water
For the filling:
- 500 g. /1 lb. 2 oz. fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 2 cups heavy cream
- 6 eggs, lightly beaten
- 1 tablespoon minced fresh rosemary/ 1 teaspoon dried rosemary (I prefer fresh ones)
- ½ teaspoon freshly grated white pepper
- 1 teaspoon salt, or to taste
- 1/3 cup Swiss cheese/ Emmental cheese, grated
- 2 tablespoons canola oil
- For the pastry:
- Mix the flour and salt.
- Cut the butter into small portions and add it to the flour.
- Mix thoroughly integrating the batter.
- Add the egg yolk and mix.
- Add the cold water (you may need more or less cold water than the cold for. The amount of moisture in the flour determines how much more you need to add).
- When the mixture starts coming together, knead it lightly.
- Grease a deep 30cm/12 inches tart tin. Transfer the dough to the tin. Using your fingers, press the dough evenly and completely covering all over the inside and edges of the tart tin. Cover the dough with plastic wrap and refrigerate for at least an hour. Prick the dough with the tines of a fork.
- Bake for 15 minutes or to a light golden color in a preheated oven to 220°C/ 425 °F. Set aside.
To prepare the filling:
- Heat oil in a frying pan and add the onion and sauté until tender. Add the crushed garlic and minced rosemary and stir for 30 seconds. Toss in the sliced mushrooms and cook about 10 minutes or until the natural juices have evaporated.
- In a bowl, mix the heavy cream, eggs, salt, spice and cheese.
- Add the sautéed mushrooms to the mixture and stir.
- Pour the mixture onto the baked shortcrust.
- Bake for about 20 minutes in a preheated oven to 200°C/400°F or until the surface of the quiche changes to a golden color. Heavenly delicious!!
Note: For a successful shortcrust, the butter and water have to be chilled.
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