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Mushroom Quiche

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Mushroom Quiche

0.0 from 0 votes
Course: MainCuisine: FrenchDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

20

minutes
Calories

163

kcal
Total time

1

hour 

50

minutes

My kids love quiche a lot, this mushroom quiche is perfect for mushrooms lover! It's a pretty easy recipe and kids friendly meal. Mushrooms need to sautéed first to release water and for perfect flavor! For the non-Thermomix user, please see the Non-Thermomix steps.

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Ingredients

  • Quiche Pastry
  • 200 g Plain flour (plus extra for dusting)

  • 100 g cold butter, cut in cubes (plus extra for greasing)

  • 1/2 tsp salt (omit if you are using salted butter)

  • 50 g cold milk

  • Mushrooms Filling
  • 750 g Fresh Button Mushrooms

  • 25 g Shallots

  • 3 cloves of garlic

  • 40 g butter

  • 1/2 tsp salt

  • 1/2 tsp black pepper (optional)

  • 4 stalks of Chinese Parsley or Coriander

  • Cream Filling
  • 80 g Double cream (or heavy cream)

  • 5 eggs

Directions

  • Quiche Pastry
  • Thermomix
    1. Preheat oven 160°C and lightly grease pie/tart pan.
    2. Place flour and cold butter in mixing bowl then chop 10 sec/speed 8.
    3. Add in milk and do pulse turbo/1 sec/2-4 times until the mixture clings together.
    4. Pour the dough onto a floured surface and shape it into a ball then roll out 3mm thick and place it over the pan.
    5. Prick the base with a fork, line a baking paper, and fill it with baking beans or baking tin. Blind bake for 15 mins (160°C).
    6. After 15mins, remove the baking beans/baking tins and paper and bake for another 10-15mins (160°C) until lightly golden. Remove and set aside.
  • Non-Thermomix
    1. Preheat oven 160°C and lightly grease pie/tart pan.
    2. Combine flour and salt and mix well.
    3. Add in butter and mix well.
    4. Slowly add in cold milk and mix well.
    5. Pour the dough onto a floured surface and shape it into a ball then roll out 3mm thick and place it over the pan.
    6. Prick the base with a fork, line a baking paper, and fill it with baking beans or baking tin. Blind bake for 15 mins (160°C).
    7. After 15mins, remove the baking beans/baking tins and paper and bake for another 10-15mins (160°C) until lightly golden. Remove and set aside.
  • Filling
  • Thermomix
    1. Place garlic and shallots into the mixing bowl chop 3 sec/speed 7. Scrape down sides of mixing bowl with a spatula.
    2. Add butter and sauté 2 min/120°C/speed 2.
    3. Add half of the mushrooms and cook 2 min/120°C/Reverse/speed spoon, without measuring cup.
    4. Add the remaining mushrooms and cook 2 min/120°C/Reverse/speed spoon, without measuring cup.
    5. Scrape down sides of mixing bowl with spatula and cook for a further 6 min/120°C/Reverse/speed spoon, without measuring cup.
    6. Sprinkle salt through the hole in the last 1 min.
    7. Pour into the pie crust.
    8. Place Chinese parsley on top.
  • Non-Thermomix
    1. Chop garlic and shallots.
    2. Heat the pan over medium-high heat and place the butter.
    3. Sauté the garlic and shallots for a minute, then add the mushrooms.
    4. Sprinkle salt and black pepper and cook. Stir frequently. until the mushrooms release all of their moisture and browned roughly about 10-15 minutes.
    5. Pour into the pie crust.
    6. Place Chinese parsley on top.
  • Cream Filling and Combine
  • Thermomix
    1. Preheat the oven at 180°C
    2. Place double cream and eggs in mixing bowl then mix 10 sec/speed 3. Pour the cream mixture over the mushroom fillings. Sprinkle over the cheese.
    3. Bake for 35-40 minutes until cooked and golden.
    4. Leave in pan to cool for 10 minutes before serving.
  • Non-Thermomix
    1. Preheat the oven at 180°C
    2. Whisk double cream and eggs in a bowl. Pour the cream mixture over the mushroom fillings. Sprinkle over the cheese.
    3. Bake for 35-40 minutes until cooked and golden.
    4. Leave in pan to cool for 10 minutes before serving.

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