Mushroom and goats cheese quiche
One 20 – 23cm quiche, or 4 individual quiche
30g butter or a good glug of rape seed or sunflower oil
250g mushrooms (preferably large, finely sliced)
1 onion, finely sliced
75 -100g soft goats cheese
3 large eggs
400ml liquid (I use half full fat milk and 1/2 double cream, you can use just milk or just cream)
Thyme (sprinkling of dry or 1/2tsp fresh)
- Line your flan tin or dish with pastry, cover with cling film and put in fridge to rest for at least 1 hour (overnight is fine too)
- Preheat oven to 170C/350F/Gas 4
- Make a cartouche and bake the pastry blind
- Whilst the pastry is cooking, fry the onion in a knob of butter until soft and slightly browned. Fry the mushrooms in the rest of the butter until they smell nice and mushroomy and are also just browning.
- Crack the eggs and whisk. Remove an egg cup worth of egg. Add the seasoning (nutmeg, thyme, salt and pepper) to the egg mixture, and whisk gently.
- When the pastry is cooked, brush it with the reserved egg, pop back into oven until it is set (no more than 5 mins). Make sure you can’t see any holes at this point, otherwise repeat. (There is nothing more annoying than a leaking quiche, so don’t miss this step out)
- Pour a little of the egg mixture into the base, then arrange your filling. I cover the bottom with onion, lay the mushrooms in a circle around the edge and then sprinkle the goats cheese in chunks randomly. Fill the quiche with the rest of the egg mix.
- Place your quiche on a baking tray and gently place in oven. It is cooked when it starts to colour and when gently shaken wobbles a bit.
- Remove from oven. if eating hot, allow 10 minutes before cutting. Delicious hot or cold.
Serve with some lovely new potatoes and a mixed leaf salad.
There are endless combinations of filling for quiches, I have listed some. If you think that flavours go together , then try them in a quiche.