Cheese, Onion and Mushroom Quiche is a lovely variation on the French traditional Quiche Lorraine. I use onion chutney for the sweetness kick and usually make my own. Serve as a main dish, side dish, a snack and perfect for picnics. Normally I use cheddar but add parmesan to the mix for a lovely nutty flavour.
Cheese, Onion and Mushroom Quiche
A simple recipe that produces a filling dish that's gorgeous both hot and cold.
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Add to CollectionServings: 10 People
Calories: 322kcal
Ingredients
- 4 large eggs free range
- 100 g cheese cheddar/parmesan etc grated
- 100 g onion chutney caramelised
- 1 tbsp mustard English or Dijon are best
- 100 g mushrooms wiped and sliced
- 100 ml full fat milk whole
- 200 ml double cream full
- 500 g shortcrust pastry
- salt to taste
- ground white pepper to taste
Instructions
- Lightly sprinkle a little flour over a cool work surface and a rolling pin. Place the pastry in the middle of the flour and roll until it is slightly larger than the tart tin.500 g shortcrust pastry
- Place the pastry into the tin leaving a little excess over the edge and place into the fridge for 25 – 30 minutes to chill. Using a fork, prick the base all over.
- While it is chilling turn the oven to 180C/355F/Gas Mark 6.
- Remove the pastry base from the fridge and gently line with parchment/baking paper and then add ceramic baking beans or uncooked rice to hold the parchment paper and hence the pastry flat. Bake in the oven (blind) for 15 – 20 minutes and then remove the beans and paper. Return to the oven bake for a further 10 minutes or until the pastry is golden.
- While the pastry is finishing off cooking, add a small frying pan to the hob over a medium high heat and add a knob of butter and a little oil (I use sesame oil). When the butter has melted, add the mushrooms and fry until soft and browned. Remove from the pan and place on kitchen paper for now.100 g mushrooms
- Remove the pastry tin from the oven and using a sharp knife, carefully remove the overhanging pastry.
- Reduce the heat in the oven to 150C/300F/Gas Mark 4.
- In a mixing bowl add the milk, eggs and double cream and whisk together.4 large eggs, 100 ml full fat milk, 200 ml double cream
- Once combined, add the cheese, onion chutney, mustard and a pinch of salt and pepper and stir well to fully combine the ingredients.100 g cheese, 100 g onion chutney, 1 tbsp mustard, salt, ground white pepper
- When mixed, pour the wet ingredients slowly into the hot pastry. Add the mushrooms to the top of the quiche. Return the pastry to the oven and cook for about 40 – 45 minutes or until the centre is cooked but still slightly wobbly.
- Remove from the oven and allow to cool for while before serving.
- Hope you enjoy.
Nutrition
Calories: 322kcal | Carbohydrates: 35g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 364mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
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