Mushroom Quiche

Mushroom Quiche

Mushroom Quiche

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
2 eggs
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

Chilli Chicken -From Foodies Hope

chilly chicken

Challenges Galore…..

It’s been a really difficult 2 weeks. Fruitful, but difficult.
FINALLY got a bigger house- THAT was the good part. The moving was the challenge, especially with two brats in tow. Moving the furniture, ensuring that the crockery got to the new house intact, getting the kitchen running. Unpacking clothes- a million of them. It’s a miracle I got through all of this alive…and sane, at least as sane( or insane) as I was earlier. Anyway everything is now reaching a sate of normalcy. Halleluiah!

In the midst of all this chaos also managed to prepare a dish for the TRIED AND TASTED event hosted by ZLAMUSHKA’S and this months guest hostedBY ASHWINI’S SPICY CUISINE

by ashwinis spicy cuisine. We had to try out a recipe from asha’s foodies hope —- it has some fabulous and a really huge array of options to try from. I, however, due to lack of time, only managed to try the chilly chicken. This is my entry. My chicken-crazy family loved the outcome. Its nice a an accompaniment, but I felt it would be awesomely delish as a chicken filling for maybe quechhedas or chapattis or even your good-ol-sandwitch.


2 Cups diced chicken (I de-boned and cut them lengthwise)
1 cup sliced onions
1 cup capsicum
3 tomatoes, sliced
2 tsp ginger, cut into strips
2 tsp cumin powder
2 tsp chilly powder
½ tsp garam masala
Salt to taste

In a pan heat 2 tbsp of oil. Add the sliced onions and the capsicum and stir fry until reddish. Add the chicken and continue frying until opaque.

Stir in the tomatoes and throw in a bit of water (I used chicken stock) as well. 5 tablespoons should suffice. Turn down the heat to medium and cover. Let it simmer until the chicken is cooked. If required you can add some more water.

Now open the lid, add the spices and fry till almost dry. Serve with lemon wedges, onions (sprinkle salt on them, keep aside for 5 min , then squeeze out the water) and naan.

  • July 2009
    M T W T F S S
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 60 other followers