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Cooking
Wonderful Mushroom Quiche
· 4 servings
Chill the butter
Cut the butter into small cubes and pop it in the freezer for at least 15 minutes to get really cold - you can even leave it up to an hour. Once chilled, transfer the butter to a food processor fitted with the blade attachment.
Bring it together into a dough
Add the flour, sugar and salt, then pulse a few times until the mixture looks like coarse flour with small pea-sized bits of butter. Add water a little at a time, pulsing, until the mixture just comes together into a dough.
Tip:
You should still be able to see little flecks of butter in the dough - don't try to work them in completely. It's exactly these butter pieces that give the pastry its lovely flaky, crisp texture.
Shape into a disc and dust with flour
Turn the dough out onto a lightly floured work surface. Shape it into a small, thick disc about 10-15 cm across, and dust it lightly with flour all over. Wrap in plastic wrap and chill in the fridge for at least an hour.
Roll it out
Take the dough out of the fridge and let it sit at room temperature for about 10 minutes. Dust the work surface with a little flour and roll the dough out to a circle about 30 cm in diameter.
Transfer to the tin
Line a greased and flour-dusted pie tin with the pastry. The tin should be about 25 cm across - the extra pastry will form the edge. Chill in the freezer for half an hour.
Weigh down with beans and bake
Preheat the oven to 180°C. Take the pastry-lined tin out of the freezer, cover the surface with baking paper and fill with dried beans to weigh it down. Bake for 15 minutes, then remove from the oven and lift off the paper and beans.
Prick with a fork
Prick the base of the pastry all over with a fork and return to the oven for another 10 minutes, until the surface turns a light golden colour. Let it cool before filling.
Sauté the bacon, onion and mushrooms
Diced the bacon and add it to a deep pan. Use the rendered fat to cook the onion and mushrooms afterwards. Add the finely chopped onion to the pan. Add the mushrooms, sliced or cut into quarters, and season with salt and pepper. Cook, covered, until soft.
Creamy egg mixture
In a bowl, whisk together the eggs and cream with a pinch of nutmeg. Season with salt and freshly ground pepper. Stir in the grated cheese.
Pour onto the pastry base and bake
Tip the cooked mushroom mixture onto the pre-baked pastry base and spread evenly. Pour over the egg, cream and cheese mixture. Bake for about 35 minutes. Let it cool for at least ten minutes before slicing.
Serving tip
A fresh green salad makes the perfect side for this mushroom quiche.