Mushroom and Goats Cheese Quiche

April 15, 2011 By Sandy

Mushroom and goats cheese quiche
One 20 – 23cm quiche, or 4 individual quiche

Shortcrust pastry
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)
Nutmeg
Thyme (sprinkling of dry or 1/2tsp fresh)
Salt, pepper

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.

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chocolate pot raspberry frangipane ravioli Readers Digest ready meal ready meals reblachon Recipes red cabbage red cabbage and apple redcurrants red onion beef and barley soup red onion relish red onions red peppercorns reheating relax rhubarb rhubarb and ginger rhubarb and ginger crumble rhubarb crumble rhubarb custard crunch rhubarb ginger meringue pie rice rice pudding ricotta Riesling ripe tomatoes risotto risotto rice roast roast chicken roast chicken with lemon and garlic roasted cherry tomato roasted new potatoes roasted nuts roasted ratatouille and buckwheat pancakes roasted red pepper and tomato soup roasted root vegetable and barley soup roasted summer vegetable and ricotta pie roasted summer vegetable strudel roast potatoes roasts rocket roly poly root vegetables Rose Elliot rosemary rosewater rosewater and pistachio meringue rosti rough puff pastry roux Royal Wedding rum saffron sage salad salad dressing salads salami Sally Moyes salmon and spinach filo parcel salmon en 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