Mushroom Quiche
The pastry needs only 4 ingredients* and a tupperware box. No need for rolling pins or mixing bowls!
This is my go-to when someone decides to come over for dinner unplanned. The pastry literally takes you LESS THAN 5 MINS to put together using just a few pantry staples!
In this recipe I’m using mushroom and sun-dried tomatoes but you can use whatever you have lying around – this is the perfect recipe for clearing out your fridge!
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*Okay, I know I said 3 ingredients in the video…that’s because I forgot to add salt while filming! …and we all know how big a difference that makes!!
Having said that…I’ve made this dough a few more times after that, and noticed that adding 1 tsp of baking powder helped get it more crispy! Although don’t let it stop you if you don’t have any at home; it comes out just fine without it!
I love eating leftover quiches cold, but if you’re not weird like me, head down to the Notes section for instructions on heating them up!
THE RECIPE
SERVES 3-4
Ingredients
Pastry
250g flour
100ml water
100ml oil
1 tsp baking powder (optional)
Salt
Filling
3 eggs
2 tbsp olive oil
6 mushrooms of your choice, sliced
4 sun-dried tomatoes, sliced
1 medium onion, chopped
A handful basil, torn
A handful cheddar/gruyere cheese, grated
Approx 1.5 cup milk*
Directions
Crust
Preheat the oven at 180˚C Place all ingredients for the crust into a reusable food container, close the lid, and shake it up.
Once the dough has come together (about 10-20 shakes), gather any loose bits and press it into your designed pie dish. No kneading, no rolling! And don't worry if it doesn't look too pretty - it's normal!
Line the dough with baking paper, leaving some overhang, and place pie weights (or dried beans) to hold the pastry down. Blind bake at 180˚C for 20 minutes with pie weights, and another 5-10 minutes uncovered, until the surface of the pastry is no longer raw.
Transfer to a wire rack to cool.
Filling & Assembly
In a pan, sautée the onion and mushrooms in some oil until soft, fragrant and no longer wet, about 5 minutes; set aside.
In a measuring cup, beat the eggs for about 30 seconds. Then, and add the milk, salt and pepper, and beat until smooth.
Sprinkle half the cheese evenly to cover the bottom of the pie crust, and top with the onion and mushroom mixture, basil, sun-dried tomatoes. Top with the remaining cheese and pour over ¾ the egg mixture.
Place the pie dish into the oven and top off with the remaining custard. This is done to prevent any custard spillage while transporting the quiche into the oven!
Bake in the oven on the bottom rack until the edges are set, but the center slightly wobbly, about 30-45min. Let it cool in the pan before unfolding and slicing through.
Notes
For the custard, the rule of thumb is 1 egg to ½ cup dairy. I used milk but you can use a mixture of milk and cream if you like it richer.
In terms of dairy substitutes, soy milk works the best as it doesn’t have a sweet aftertaste.
If you want to reheat a cold quiche, bake at 160˚C for 10-15 minutes or until it is warm through. Otherwise, it’s perfect cold too!