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James Martin Mushroom Quiche

James Martin Mushroom Quiche

  • Author: Ekani Ella
  • 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

    1. In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.

    1. Add a pinch of salt and 2–3 tablespoons of cold water. Mix until the dough comes together.

    1. Wrap the dough in cling film and chill in the fridge for 30 minutes.

Step 2: Prepare the tart shell

    1. Preheat your oven to 200°C (180°C fan, 400°F).

    1. 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.

    1. 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

    1. In a frying pan, melt the butter over medium heat.

    1. 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.