ReceptnaptárQuiche aux champignons (mushroom quiche)
Mushroom quiche is the surest choice among vegetarian French tarts: flavourful browned mushrooms, a silky egg-and-cream filling and a buttery, crumbly pastry. The secret is that the mushrooms must first cook off their liquid, otherwise the filling is thin and the pastry soggy.
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Ingredients
Method
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- Rub the flour, salt and butter together until crumbly, add the yolk and water, and bring the dough together. Wrap in cling film and chill for 30 minutes.
- Heat the oven to 200 °C (fan 180 °C). Roll out the dough, press it into a 24 cm tart tin, prick it, and blind-bake it lined with baking paper and filled with dried beans for 15 minutes, then another 5 minutes with the paper removed.
- Meanwhile, heat the butter and oil in a large pan, cook the onion for 3 minutes, add the mushrooms and fry over high heat until they release their liquid and it evaporates (8-10 minutes). Season with salt and pepper.
- Whisk the eggs with the cream, half of the cheese, the parsley, nutmeg and a little salt.
- Spoon the mushrooms onto the blind-baked pastry, pour over the egg mixture and sprinkle with the remaining cheese.
- Bake at 180 °C (fan 160 °C) for 30-35 minutes, until set and golden brown on top. Rest for 10 minutes, then slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the mushrooms over high heat and not too many at once, so they brown rather than steam. That gives them a deeper flavour.
- Blind-baking keeps the base of the pastry from getting soggy. Do not skip it.
- With wild mushrooms (shiitake, oyster, mixed wild) or the soaking liquid of dried porcini, the flavour is even more intense.
Frequently asked questions
Can it be made ahead?
Yes. Once cooled it keeps in the fridge for 3 days. Reheat it in a 160 °C oven for 10-12 minutes so the pastry stays crisp.
Can there be a vegan version?
Yes: use plant-based butter in the pastry, and instead of eggs use silken tofu, plant-based cream and a little turmeric. The texture will be different, though.
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