250-300gmsMushroom sliced (I used button mushroom)
3tbspSpring onion chopped (optional)
1/4 - 1/2 tspPepper powder
Oil/Butter - for cooking the fillingI used olive oil
100 - 125gmsGrated cheese Mozzarella or Cheddar
2Eggs 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.
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.-
This Mushroom Quiche was printed from https://mariasmenu.com/chicken/mushroom-and-pepperoni-quiche.
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