How are you? Its been sometime right? I’m in Kerala for a few weeks. I wanted to post this recipe before I left Bahrain, but it was a last minute trip, so… Btw, sorry about the site crashing in between for a day or two. Both of us were traveling and couldn’t do anything about it. Hope you had a great valentines day with your loved ones. I had a great valentines day this year with two cutiepies ;) More about it in the next post, okies?
I’ve made this quiche a number of times before, but never got a chance to take the photo. So this time, I was determined to take photos. I’ve been getting requests for quiche and pie recipes for sometime. This can be served as an appetiser or as a main dish, with some salad on the side. Usually I make it as chicken quiche, but this time I made it with mushroom. It’s been sometime I’ve posted veg recipes, so decided to make a veg filling. I’ve given the details of chicken quiche and also the eggless version in the notes section.
I’ve been getting mails asking for veg recipes during lent season. So if you are on lent, this is a good recipe to try.
Here goes the step by step pictures and the recipe.
Add cold butter cubes to the flour mixture…
Rub in the butter till the whole mixture resembles coarse bread crumbs…
Add ice cold water little by little to form a dough…
Wrap the dough in cling film and refrigerate for 20-25 mins…
Make the mushroom filling…
Combine grated cheese, beaten eggs and milk…
Take a lemon size ball from dough…(if you are using a big tin, skip this step)
Roll out the dough…
Transfer the rolled out dough to the tin and trim, if required and prick the base all over with a fork…
Spread the mushroom filling and pour the cheese, milk and egg mixture to the prepared tart/quiche tins…
Bake in the preheated oven until puffed and brown, around 25-30 mins…
- Plain flour – 200 gms (1½ cups, approx)
- Cold butter – 100 gms, cut into cubes
- Baking powder – ¼ tsp
- Ice cold water – 3-4 tbsp (refer notes)
- Salt – ½ tsp (omit if you are using salted butter)
- Onion – 3 med-large, chopped
- Mushroom – 250-300 gms, sliced (I used button mushroom)
- Spring onion – 3 tbsp, chopped (optional)
- Pepper powder- ¼ -1/2 tsp
- Oil/Butter – for cooking the filling (I used olive oil)
- Grated cheese – 100 -125 gms (Mozzarella or Cheddar)
- Milk – ¾ cup
- Eggs – 2, lightly beaten
- Preheat the oven @ 180 C, 10 mins before baking.
- Mix together flour, salt (if using) and baking powder. Rub in cold butter cubes till the whole mixture resembles coarse bread crumbs. Add ice cold water gradually and make a dough. Wrap the dough in cling film and refrigerate for 20-25 mins.
- Heat oil/butter in a pan and saute chopped onions. When onions turn brown, add salt and pepper. Add sliced mushrooms and chopped spring onion. Mix well. Cover and cook till its done. Dont forget to give a stir in between to avoid sticking it to the bottom of the pan.
- Combine lightly beaten eggs, milk and cheese.
- Grease the quiche/tart tins with butter. Roll out the refrigerated dough depending on the size of the tin you are using. Transfer the rolled out dough to the tin and trim the edges, if required. Prick the base all over with a fork.
- Spread the mushroom filling in the tart tin and pour the egg, cheese and milk mixture on top of it. Bake in the preheated oven for 25-30 mins. The baking time may vary depending on the size of the tin used. I used small and medium size tart tins and have given the time accordingly.