Mushroom Quiche

13 ingredients
6 steps

Ingredients

  • 1 1/2 cups flour
  • 6 tbsp (3/4 stick) chilled butter, chopped
  • 2 tbsp grated Parmesan cheese
  • None None FOR THE FILLING
  • 2 tbsp butter
  • 4 oz mushrooms, sliced
  • 1/2 None leek, washed and sliced
  • 1 tsp thyme leaves, plus additional, to serve
  • 1 clove garlic, crushed
  • 4 None eggs
  • 3/4 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/4 cup grated Cheddar cheese

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease a 9-inch round tart pan with removable bottom.
  2. 2
    Combine flour, butter and Parmesan cheese in food processor. Pulse until crumbs form. With motor running, gradually add 1/4 cup ice-cold water, until dough forms. Wrap in plastic wrap. Refrigerate for 15 mins.
  3. 3
    Roll out pastry between 2 sheets parchment paper to 1/4-inch thickness. Press pastry into tart pan; trim edges. Refrigerate for 10 mins. Line pastry with parchment paper and fill with dried beans or rice. Bake for 15 mins. Remove paper and filling. Bake for 5-10 mins, until crust is lightly golden. Cool slightly.
  4. 4
    Meanwhile, for the filling, melt butter in a medium skillet on medium heat. Saute mushrooms, leek, thyme and garlic for 3-4 mins, until soft. Cool slightly.
  5. 5
    Whisk eggs, cream and mustard in a medium bowl. Season. Spread mushroom mixture over crust. Pour egg mixture over top. Sprinkle with Cheddar cheese.
  6. 6
    Bake for 20-25 mins until golden and set. Sprinkle with additional thyme to serve.

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