Mushroom Quiche Recipe
Mushroom quiche recipes with ingredients such as chives onions and paprika with easy instructions and photograph
This easy to make mushroom and chive quiche is from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier and is reproduced here with kind permission. It uses a mixture of mushrooms so has a rich intense taste and texture. This filling vegetarian meal is ideal to serve with new potatoes. It has many vegetables in the hearty filling so no salad or veg is really needed to accompany the dish. It even satisfied the meat eaters in our family who do not normally like vegetarian meals.
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In France it is known as quiche aux champignons a la ciboulette if you need an impressive name to put onto your dinner menu! Do not be put off by the need to work with dough to form a decent crust, Clotilde makes doing so easy to follow and it can even be prepared the day before if you are too busy to cook it fresh.
1kg of brown mushrooms (we used a mixture of chestnut, shiitake, button and portabello)
One finely sliced medium yellow onion
Fine sea salt
Olive Oil Tart Dough
Plain flour for rolling
3 large organic eggs
80mls of thick double cream
120mls of milk (not skimmed though)
One tablespoon of Dijon mustard
Two teaspoons of paprika
Freshly ground black pepper
20g of finely chopped fresh chives
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Trim the mushrooms and cut them into bite sized chunks rather than thin slices to give the final dish a meaty like texture.
Heat a drizzle of oil in a large frying pan over a medium heat and then add the onion with a quarter teaspoon of salt. Fry and stir often until they are softened. Add the mushrooms and half a teaspoon of salt and cook for about five minutes. Stir occasionally and when they release their liquid then increase the heat. Simmer for several more minutes so that the liquid evaporates. Alternatively if this is taking too long simply drain the excess water so that you do not overcook. Set aside in a dish, let cool then cover. This stage can be prepared the night before and left in the refrigerator.
Remove from the dough from the fridge 30 minutes before rolling out. Grease a 12 inch quiche tin.
Roll out the dough on a lightly floured surface to form a circle large enough to line it with a slight overhang around the rim. Prick the bottom with a fork so the base doesn't get soggy, cover loosely with cling film and put in the fridge for 30 minutes.
Preheat the oven to 160C 325F.
Take off the cling film and bake the crust for 20 minutes. Whilst this is cooking beat the eggs, cream, milk, mustard, paprika, half a teaspoon of salt and some black pepper together in a medium bowl.
Remove the crust from the oven and increase the temperature to 175C or 350F. Spread the mushroom mixture evenly over the crust and sprinkle with the chives and pour in the egg batter. Bake until set and it appears lightly golden. This should be about 45 minutes. Serve warm. Leftovers can be eaten cold as a snack.
Serves 4 to 6.
Read our review and more of her meals on the vegetarian recipe books page.
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