The James Martin Mushroom Quiche is a delightful combination of buttery shortcrust pastry and a creamy, flavorful mushroom filling. This dish is perfect for a light lunch, picnic, or dinner party. With its rich texture and earthy flavors, this quiche is a crowd-pleaser that highlights the simplicity and elegance of James Martin’s cooking style.
What is James Martin Mushroom Quiche?
James Martin’s mushroom quiche features a buttery shortcrust pastry filled with sautéed mushrooms, eggs, cream, and cheese. The filling is flavored with fresh herbs and baked to perfection, resulting in a golden, custardy quiche that’s as satisfying as it is versatile.
Other Popular Recipes
Why You Should Try This Recipe
- Rich and creamy: Combines the earthiness of mushrooms with a silky custard.
- Versatile dish: Great for breakfast, lunch, or dinner.
- Elegant presentation: Perfect for entertaining or family meals.
- Make-ahead friendly: Can be prepared in advance.
- Customizable: Add your favorite cheeses or herbs to suit your taste.
Ingredients Needed to Make James Martin Mushroom Quiche
For the Pastry:
- Plain flour (200g): For the shortcrust base.
- Butter (100g, chilled and diced): Creates a flaky texture.
- Cold water (2–3 tablespoons): To bind the dough.
- Salt (a pinch): Enhances the flavor.
For the Filling:
- Mushrooms (250g, sliced): Chestnut or button mushrooms work well.
- Butter (25g): For sautéing the mushrooms.
- Shallots (2, finely chopped): Adds sweetness and depth.
- Eggs (3 large): To set the custard.
- Double cream (200ml): For a rich and creamy filling.
- Cheddar cheese (100g, grated): Adds flavor and texture.
- Fresh thyme (1 teaspoon): For a herbal note.
- Salt and black pepper: To season.
Equipment Needed
- 9-inch tart tin: With a removable base for easy serving.
- Rolling pin: To roll out the pastry.
- Mixing bowl: For making the pastry and filling.
- Baking beans: For blind baking the pastry.
Instructions to Make James Martin Mushroom Quiche
Step 1: Make the pastry
- In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Add a pinch of salt and 2–3 tablespoons of cold water. Mix until the dough comes together.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2: Prepare the tart shell
- Preheat your oven to 200°C (180°C fan, 400°F).
- Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim the edges and prick the base with a fork.
- Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment. Bake for another 5 minutes until lightly golden.
Step 3: Sauté the mushrooms
- In a frying pan, melt the butter over medium heat.
- Add the mushrooms and shallots. Sauté for 8–10 minutes until the mushrooms release their moisture and become golden. Stir in the thyme and season with salt and pepper.
Step 4: Prepare the custard
- In a mixing bowl, whisk together the eggs, double cream, and half of the grated cheddar cheese. Season with a pinch of salt and pepper.
Step 5: Assemble the quiche
- Spread the sautéed mushrooms and shallots evenly over the baked tart shell.
- Pour the custard mixture over the mushrooms, ensuring it fills the tart evenly.
- Sprinkle the remaining cheese on top.
Step 6: Bake the quiche
- Reduce the oven temperature to 180°C (160°C fan, 350°F).
- Bake the quiche for 25–30 minutes, or until the filling is set and the top is golden.
Step 7: Cool and serve
- Allow the quiche to cool slightly before removing it from the tart tin.
- Slice and serve warm or at room temperature with a side salad.
What Goes Well With James Martin Mushroom Quiche
- Mixed green salad: Adds freshness to the dish.
- Roasted vegetables: A hearty and flavorful side.
- Crusty bread: Perfect for scooping up the creamy filling.
- Pickled onions or chutney: Adds a tangy contrast.
- Light soup: Complements the quiche for a balanced meal.
Expert Tips for Making the Best James Martin Mushroom Quiche
- Chill the pastry: Ensures it doesn’t shrink during baking.
- Cook the mushrooms thoroughly: This prevents excess moisture in the filling.
- Blind bake the pastry: Keeps the crust crisp and prevents sogginess.
- Use fresh herbs: Thyme or parsley adds a burst of flavor.
- Let the quiche cool slightly: Makes slicing and serving easier.
Easy Variations of James Martin Mushroom Quiche
- Cheese variations: Try Gruyère, Parmesan, or goat cheese for a different flavor.
- Add vegetables: Spinach, leeks, or roasted red peppers work well.
- Herb-infused crust: Mix chopped herbs into the pastry dough.
- Meaty option: Add cooked bacon or ham for extra richness.
- Gluten-free crust: Use a gluten-free flour blend for the pastry.
Best Practices to Store James Martin Mushroom Quiche
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Freeze for later: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before reheating.
- Reheat gently: Warm in the oven at 180°C (350°F) for the best texture.
Nutrition Value (per slice)
- Calories: 320
- Protein: 10g
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 2g
FAQs
Can I use store-bought pastry for mushroom quiche?
Yes, store-bought shortcrust pastry works well if you’re short on time. Simply roll it out and follow the blind baking steps in the recipe.
How do I prevent the quiche crust from becoming soggy?
Blind baking the crust before adding the filling helps prevent sogginess. Also, ensure the mushrooms are cooked thoroughly to remove excess moisture.
Can I make mushroom quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Allow it to cool completely, then refrigerate. Reheat gently in the oven before serving.
What type of mushrooms work best for quiche?
Chestnut or button mushrooms are ideal for their mild flavor, but you can also use wild mushrooms like shiitake or porcini for a more earthy taste.
Final Words
The James Martin Mushroom Quiche is a versatile and flavorful dish that’s perfect for any occasion. Its rich custard filling and buttery pastry make it a standout centerpiece for your table. Ready to try this simple yet elegant recipe? Get baking and enjoy every bite of this savory delight!
More By British Baking Recipes
- Nigel Slater Boulangère Potatoes
- Gordon Ramsay Cauliflower Cheese
- Mary Berry Boiled Fruit Cake in Air Fryer
- Mary Berry Lentil Shepherd’s Pie
James Martin Mushroom Quiche
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
For the Pastry:
- Plain flour (200g): For the shortcrust base.
- Butter (100g, chilled and diced): Creates a flaky texture.
- Cold water (2–3 tablespoons): To bind the dough.
- Salt (a pinch): Enhances the flavor.
For the Filling:
- Mushrooms (250g, sliced): Chestnut or button mushrooms work well.
- Butter (25g): For sautéing the mushrooms.
- Shallots (2, finely chopped): Adds sweetness and depth.
- Eggs (3 large): To set the custard.
- Double cream (200ml): For a rich and creamy filling.
- Cheddar cheese (100g, grated): Adds flavor and texture.
- Fresh thyme (1 teaspoon): For a herbal note.
- Salt and black pepper: To season.
Ingredients
For the Pastry:
- Plain flour (200g): For the shortcrust base.
- Butter (100g, chilled and diced): Creates a flaky texture.
- Cold water (2–3 tablespoons): To bind the dough.
- Salt (a pinch): Enhances the flavor.
For the Filling:
- Mushrooms (250g, sliced): Chestnut or button mushrooms work well.
- Butter (25g): For sautéing the mushrooms.
- Shallots (2, finely chopped): Adds sweetness and depth.
- Eggs (3 large): To set the custard.
- Double cream (200ml): For a rich and creamy filling.
- Cheddar cheese (100g, grated): Adds flavor and texture.
- Fresh thyme (1 teaspoon): For a herbal note.
- Salt and black pepper: To season.
Instructions
Step 1: Make the pastry
-
- In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
-
- Add a pinch of salt and 2–3 tablespoons of cold water. Mix until the dough comes together.
-
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2: Prepare the tart shell
-
- Preheat your oven to 200°C (180°C fan, 400°F).
-
- Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim the edges and prick the base with a fork.
-
- Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment. Bake for another 5 minutes until lightly golden.
Step 3: Sauté the mushrooms
-
- In a frying pan, melt the butter over medium heat.
-
- Add the mushrooms and shallots. Sauté for 8–10 minutes until the mushrooms release their moisture and become golden. Stir in the thyme and season with salt and pepper.
Step 4: Prepare the custard
-
- In a mixing bowl, whisk together the eggs, double cream, and half of the grated cheddar cheese. Season with a pinch of salt and pepper.
Step 5: Assemble the quiche
-
- Spread the sautéed mushrooms and shallots evenly over the baked tart shell.
-
- Pour the custard mixture over the mushrooms, ensuring it fills the tart evenly.
-
- Sprinkle the remaining cheese on top.
Step 6: Bake the quiche
-
- Reduce the oven temperature to 180°C (160°C fan, 350°F).
-
- Bake the quiche for 25–30 minutes, or until the filling is set and the top is golden.
Step 7: Cool and serve
-
- Allow the quiche to cool slightly before removing it from the tart tin.
-
- Slice and serve warm or at room temperature with a side salad.
Other Popular Recipes
