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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.

Mushroom Quiche Recipe

The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.

Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.

Read the first three chapters for free on most devices.

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)

Olive oil

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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Cooking Directions:

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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