200 g Mercer White button mushrooms
190 g Plain flour
95 g Butter
2 tbsp Grated parmesan
60 ml Water
½ Leek
1 Garlic clove
4 eggs
180 ml Cream
1 tbsp dijon mustard
60 g Grated cheese
Light and Tasty Mushroom Quiche
80 minutes
Serves 6
Method
- Preheat the oven to 180°C. Lightly grease a 23cm round flan pan.
- In a food processor, combine 190 grams of flour, 75 grams of butter, and 2 tablespoons of parmesan cheese. Pulse until crumbs form. With the motor running, gradually add 60 ml of water until a dough forms. Wrap the dough in plastic wrap and chill for 15 minutes.
- Melt 20 grams of butter in a frying pan over medium heat. Sauté the mushrooms, leek, and garlic for 3-4 minutes, or until tender. Allow to cool slightly.
- Roll out the dough between two sheets of baking paper until it is 4mm thick. Gently ease the pastry into the prepared flan pan, trimming any excess edges. Chill for 10 minutes.
- Line the pastry case with baking paper, fill it with dried beans or rice, and bake blind for 12-15 minutes. Remove the paper and filling, then bake uncovered for an additional 5-10 minutes, or until the base is lightly golden. Allow to cool slightly.
- In a jug, whisk together 4 eggs, 180 ml of cream, and mustard. Season with salt and pepper. Spread the mushroom mixture over the pastry base, then pour the egg mixture over the top. Sprinkle with cheese. Bake for 20-25 minutes or until golden and set.
- Enjoy your delicious mushroom quiche!
