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
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- In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
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- Add a pinch of salt and 2–3 tablespoons of cold water. Mix until the dough comes together.
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- Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2: Prepare the tart shell
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- Preheat your oven to 200°C (180°C fan, 400°F).
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- 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.
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- 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
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- In a frying pan, melt the butter over medium heat.
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- 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
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- 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
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- Spread the sautéed mushrooms and shallots evenly over the baked tart shell.
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- Pour the custard mixture over the mushrooms, ensuring it fills the tart evenly.
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- Sprinkle the remaining cheese on top.
Step 6: Bake the quiche
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- Reduce the oven temperature to 180°C (160°C fan, 350°F).
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- Bake the quiche for 25–30 minutes, or until the filling is set and the top is golden.
Step 7: Cool and serve
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- Allow the quiche to cool slightly before removing it from the tart tin.
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- Slice and serve warm or at room temperature with a side salad.