I just love anything with mushrooms in it. They are such a treat to eat. Its not often that we get good mushrooms here. Hence whenever my husband goes to the main town area, and also has time on hand ( although the twain rarely do meet) buying a packet or two of mushrooms is definitely on the agenda. The problem with mushrooms is that it doesn’t seem prudent to store them a few days ( I think). So every time we buy them we prepare something that very day.
Well this time around I decided to prepare a mushroom quiche. I used asha khatau’s recipe for the pastry base. But the filling was my own. Not to blow my own trumpet but it was rather good!
For the pastry Crust
¼ cup chilled butter
1 ¼ cup plain flour
¼ tsp baking powder
¼ cup grated cheese(if required)
3 tbsp cold water( approx)
Sift together the baking powder and the flour. Rub the butter into the flour using your fingertips until it resembles bread crumbs. Add the cheese.
Next add the water and knead lightly to form a firm dough. Cover this using cling film or a wet muslin cloth and chill in the refrigerator for about 30 minutes. You can prepare this SHORTCRUST PASTRY even 2 days ahead and store in the refrigerator.
Roll out the short crust pastry dough into a quarter-inch thick round and line a nine-inch round baking flan tin with it. The round should be slightly bigger than the tin. Press the mixture well to cover the base and the sides too. The base should be well leveled. Trim the edges.
Prick with a fork all over, to avoid the crust from puffing up during baking.
Bake the quiche crusts in a hot oven (200 C) for about 10-15 minutes, until light golden yellow. Allow to cool
For the filling
225 grams fresh button mushrooms, sliced thinly
1 tbsp olive oil
½ tbsp butter
1 garlic clove, crushed
½ tbsp lemon juice
Pepper powder, as desired
1 tbsp coriander leaves chopped finely
¾ cup fresh cream
¼ cup grated processed cheese
Heat the oil and the butter together in a pan. Stir in the mushrooms, crushed garlic and the lemon juice. Fry well until water begins to evaporate and it becomes dry. Add the salt and pepper and add in the chopped coriander leaves. Take off heat.
Whisk the eggs and cream together and stir in the mushroom mixture. Spoon the mushroom mixture into the cooled quiche crust and level it. Sprinkle with the grated cheese.
Bake in a preheated oven (200 C) for about 30 minutes or until puffed up and golden brown. Cut into wedges and serve warm.
Makes 1 nine-inch quiche