Easter quiche
Prep:
15 mins
Cook:
45 mins
Earthy mushrooms and spring onions bring together this rich Gruyere cheese filled quiche.
1 x short crust pastry, thawed
All-purpose flour, for surface
2 tbsp unsalted butter
3 spring onions, thinly sliced
12 to 15 mixed mushrooms, halved
175ml whole milk
235ml double cream
1 tsp coarse salt
½ tsp freshly ground pepper
3 large eggs
100g finely grated Gruyere cheese
Roll the short crust pastry on a lightly floured surface.
Fit the pastry into a tart tin with a removable bottom; trim the pastry flush with rim.
Prick the bottom all over with a fork.
Preheat the oven to 190°C / 375°F / Gas mark 5.
Bake until edges turn gold. Remove the parchment and bake until crust is golden brown, 15 to 20 minutes.
Let cool on a wire rack.
Reduce oven temperature to 180°C / 350°F / Gas mark 4.
Melt the butter in a medium pan over medium heat until foamy.
Add the spring onions and cook, stirring, for 1 minute.
Add the mushrooms and cook, stirring often for 2 minutes.
Stir in milk and cream and bring to a simmer.
Transfer to a medium bowl, let cool to room temperature then stir in salt and pepper.
Place the crust on rimmed a baking tray.
Whisk the eggs in a medium bowl and stir in the mushroom mixture.
Add the cheese and fold in.
Pour the mixture into the crust.
Bake until golden and puffed, 20-25 minutes.
Let cool slightly, serve warm or at room temperature.
Serves
10
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables
Recipe Type
Entertaining, Family Dinners
Special Info
Vegetarian
Level of Difficulty
Easy
