Mushroom and Pepperoni Quiche


Here goes  the step by step pictures and the recipe…

Add cold butter cubes to the flour mixture…

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Rub in the butter till the whole mixture resembles coarse bread crumbs…

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Add ice cold water little by little to form a dough…

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Wrap the dough in cling film and refrigerate for 20-25 mins…

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Make the mushroom filling…

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Combine grated cheese, beaten eggs and milk…

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Take a lemon size ball from dough…(if you are using a big tin, skip this step)

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Roll out the dough…

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Transfer the rolled out dough to the tin and trim, if required and prick the base all over with a fork…

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Spread the mushroom filling and pour the cheese, milk and egg mixture to the prepared tart/quiche tins…

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Bake in the preheated oven until puffed and brown, around 25-30 mins…

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Mushroom Quiche

Print Pin
Servings: 6 -8
Author: Maria Jose

Ingredients

For the Crust/Pastry

  • 200 gms Plain flour (1.5 cups, approx)
  • 100 gms Cold butter (cut into cubes)
  • 1/4 tsp Baking powder
  • 3-4 tbsp Ice cold water (refer notes)
  • 1/2 tsp Salt (omit if you are using salted butter)

For the filling

  • 3 med - large Onion (chopped)
  • 250-300 gms Mushroom (sliced (I used button mushroom))
  • 3 tbsp Spring onion (chopped (optional))
  • 1/4 - 1/2 tsp Pepper powder
  • Salt
  • Oil/Butter - for cooking the filling (I used olive oil)
  • 100 - 125 gms Grated cheese (Mozzarella or Cheddar)
  • 3/4 cup Milk
  • 2 Eggs (lightly beaten)

Instructions

  • 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.

Notes

Though I've mentioned 3-4 tbsp of ice cold water, start with 1-2 tbsp and add more only if required. Also, you can use slightly beaten egg instead of ice cold water to make the dough. You need half of 1 egg. You can use the remaining egg for the filling. I also used some pepperoni (around 3/4 cup chopped pepperoni)along with mushroom. I added the sliced pepperoni once the mushroom is done and cooked it for a few more mins. For chicken variation: Use cooked and shredded chicken instead of mushroom and follow the rest of the recipe. Cook chicken with salt and pepper. You might need 1 1/2 - 2 cups of cooked chicken for this. You can also use bacon or sun dried tomato also for the filling. For eggless filling: You can use 1/2 - 3/4 cup whipping cream(no need to whip it) instead of eggs and follow the same procedure. Kindly note that I havent tried this version. I'm just stating what I've seen in some cookery books. I got 12 small size quiche and 4 medium size (shown in the pic) quiche. I think quiche is best eaten on the day it's made.-
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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54 thoughts on “Mushroom and Pepperoni Quiche”

  1. Hi Maria, I love your recipes. Thanks so much!
    Ive been meaning to make this one and I have a quick question. Dont we need to blind bake the pastry first? Also, will the holes prevent it from rising ?

    Thank you!
    Khushboo

    Reply
    • Hi Khushboo,

      Thank you so much :) Sorry for the delayed reply.

      I didnt blind bake these tarts, but if you want, you can do that..

      Poking the holes prevent it from rising to an extent.

      Cheers
      Maria

      Reply
  2. Hi Maria
    I don’t have tart tins at home but not keen on buying them since such dishes are not a regular affair…….is there an alternative I can use to bake the quiche?

    I also have a suggestion to make….would like to see you try out more pasta recipes :) :)

    Reply
    • Hi Ranjini,

      You can use cupcake tins if you like for this or may be cake tins which are not too deep. Hope this helps..

      I’ll try to add more pasta recipes in future :)

      Cheers
      Maria

      Reply
  3. Maria, first let me tell you that your recipes are great…they have renewed my interest in cooking ..:)

    I don’t have an OTG ..can i make the quiche in a microwave…if yes what setiings should i use?

    Reply
  4. Maria, first let me tell you that your recipes are great…they have renewed my interest in cooking ..:)

    I don’t have an OTG ..can i make the quiche in a microwave…if yes what setiings should i use?

    Reply
  5. Maria, first let me tell you that your recipes are great…they have renewed my interest in cooking ..:)

    I don’t have an OTG ..can i make the quiche in a microwave…if yes what setiings should i use?

    Reply
  6. Maria when I was small my dad used to get these for us and now they are no more available any where here in Hyderabad but thanks to you today I not only got to make it but eat it too..came out reeally good..want to send u the pics.. how can i do that?

    Reply
  7. Dear maria

    i tried this recipe with chicken.. even without bacon it came out yumm yumm… so simple and easy. ur presentation helped me a lot..this is my first experiments with quiches and I LOVED IT.. thank u very much..

    Reply
  8. yup yup agree with all it was yummy!!! used turkey meat and added garlic (i lovee garlic) and a whole tomatoe, cheated a little with chicken stock powder and butter :P but soo nicee definitely going to make again!! just a questions though how thick do you roll out the dough? because i think mine turned out slightly undercooked and if baked too long was worried it will dried out….if I wanted to make a huge quiche (using all dough on a pie dish) what diameter can I use? as I think mine was a little small and the dough end up slightly thick (didn’t want to waste any of that delicious dough)

    Reply
    • Thanks Nadia! Nice to know that you liked it. I roll out the dough in 1/4 – 1/2 inch thickness. If you want to use a single tin, I think 7 or 8 inch tin will do.

      Happy baking :)

      Cheers
      Maria

      Reply
  9. Maria, I love you! This turned out so well and it was so yum that I wish I could give you a hu. Thanks so much for making cooking & baking so much fun. Xxx. Deepa George

    Reply
  10. My dearest Maria,

    Did anyone tell you that your recipies rock! Of course I am not the first one to tell you nothing but praise! I tried the mushroom quiche and it was superb! After your dal makhani this is what I tried next and I was not surprised with the results. I tried it yesterday and couldn’t wait till I could write to you. I also minced in some broccoli to make it healthy. You can add some minced garlic toofor the filling!

    May you be blessed by the Lord! Thank You

    Rhea Pai

    Reply
    • Hi Rhea,

      Thanks a lot for such a wonderful feedback dear! I’m really happy to know that the quiche worked well for you. Thanks for sharing your tips too :)

      Best wishes to you too..

      Take care,
      Maria

      Reply
  11. Thanks a lot Maria for this yummy recipe.My hubby n friends loved it.n ofcourse me too..Your tips and suggestions are truly helpful.My quiche came out so well.

    Reply
  12. Hope you are enjoying your stay in Ekm Maria.Our meet is still in the planning stages,isn’t it?I made a similar Quiche for Sweet Punch without eggs.But when I made it with eggs it was a big hit,only I couldn’t eat it!Great pics too!

    Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
    • Hi Divya,

      How are you? I had a good time at home, now in TVM, will be back in Bahrain by next week. Yeah our meeting is still pending, may be next time :)

      Cheers
      Maria

      Reply
  13. hai maria ,
                    wow yaar i simply love this recipe, i will defnitely try it out, i was thinking of making quiche i thot it was soo tough so didnt give a try. now looking at this feel like trying and defnitely i will try . so maria, i only have ceramic tart cases, small ones. i have large non stick tart tin. is it ok if i use ceramic one.and one more, when we make tarts, normally we put some beans or raw rice on top of dough and bake for around 5 minutes, is that needed in this case. its a doubht ….

    Reply
    • Hi Shabna,

      Sorry for the delayed reply dear :(

      You can use ceramic cases if it is oven proof. About baking the tart base with dried beans, actually the original recipe in the book does that, but I didnt do that. If you want to do that way, go ahead. Hope you get to try this soon and like it too…

      Cheers
      Maria

      Reply

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