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Perfect Mushroom, Feta and Tomato Quiche

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have been on a quest to make a really good quiche. With thanks to Basilfawlty for the pastry recipe,Coby for her wonderful semi-dried tomatoes and the BBC's Ultimate Recipe Book and a little in put from myself I think it's nearly perfect. Tip --Don't use cheddar in a quiche-it goes oily at high temps Don't grate cheese into the base of the pastry case, it makes the custard heavy. The scattering of grated cheese on the top allows the top to brown nicely with out over cooking the quiche

I have been on a quest to make a really good quiche. With thanks to Basilfawlty for the pastry recipe,Coby for her wonderful semi-dried tomatoes and the BBC's Ultimate Recipe Book and a little in put from myself I think it's nearly perfect. Tip --Don't use cheddar in a quiche-it goes oily at high temps Don't grate cheese into the base of the pastry case, it makes the custard heavy. The scattering of grated cheese on the top allows the top to brown nicely with out over cooking the quiche

Ingredients

Serves: 2

Metric Cups

For the Pastry

  • 500 grams flour
  • 290 grams butter (very cold, cut into cubes)
  • 1 egg
  • 80 millilitres water (very cold)

For the Filling (for One Small Quiche Tin)

  • 6 mushrooms (largish, chopped)
  • 50 grams feta cheese
  • 6 sundried tomatoes (I use semi-dried)
  • 150 millilitres creme fraiche
  • 150 millilitres double cream
  • 3 eggs (well beaten)
  • nutmeg (a grating)
  • black pepper (a good grind)
  • 1 tablespoon fresh tarragon
  • vinegar
  • butter A little)
  • 1 handful parmesan cheese (grated)

For the Pastry

  • 18 ounces flour
  • 10 ounces butter (very cold, cut into cubes)
  • 1 egg
  • 2⅘ fluid ounce water (very cold)

For the Filling (for One Small Quiche Tin)

  • 6 mushrooms (largish, chopped)
  • 2 ounces feta cheese
  • 6 sundried tomatoes (I use semi-dried)
  • 5¼ fluid ounce creme fraiche
  • 5¼ fluid ounce heavy cream
  • 3 eggs (well beaten)
  • nutmeg (a grating)
  • black pepper (a good grind)
  • 1 tablespoon fresh tarragon
  • vinegar
  • butter A little)
  • 1 handful parmesan cheese (grated)

Method

Perfect Mushroom, Feta and Tomato Quiche is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pastry

  • Blend flour and butter to crumbs in processor add 1 egg + 80ml v cold water and pulse until dough forms into a ball. divide the amounts into 2 or 4 (it will make 2 x large or 4x small quiche tins)
  • Roll out to fit the tin, leave a little extra depth above the edge of the quiche pan to allow for shrinkage. Prick the bottom with a fork, then chill the tart case in the freezer.
  • Heat Oven to 200.C/Fan180.C/Gas 6 and slip a baking sheet in After about 30 minutes, cover the pastry in a layer of greaseproof paper or foil and put either baking stones, or dried beans on the top to keep the pastry down. bake in the oven on the baking sheet for 15 minutes or so.
  • Remove the beans and paper an pop the tart case back in the oven for 4-5mins
  • Filling

  • Prepare while tart case is baking Melt the butter in a pan add the mushrooms and tarragon vinegar and allow to just cook. Remove from heat and set aside
  • Beat the crème fraîche and cream together and beat in the eggs adding a good grind of pepper and grated nutmeg.
  • Place the mushrooms chopped feta cheese and tomatoes in the base of the tart case Pull the oven shelf out a wee bit and place the tart back on the baking sheet. (This method makes it easier to fill the case)
  • Gently pour the egg mix into the case until full to the top. Scatter Parmesan over the top Lower oven temp to 190.C/Fan170.C/Gas5
  • Bake for about 25 mins or until golden and softly set. The centre should not feel too firm Allow to settle for 5 mins before removing from the tin
  • Pastry

  • Blend flour and butter to crumbs in processor add 1 egg + 80ml v cold water and pulse until dough forms into a ball. divide the amounts into 2 or 4 (it will make 2 x large or 4x small quiche tins)
  • Roll out to fit the tin, leave a little extra depth above the edge of the quiche pan to allow for shrinkage. Prick the bottom with a fork, then chill the tart case in the freezer.
  • Heat Oven to 200.C/Fan180.C/Gas 6 and slip a baking sheet in After about 30 minutes, cover the pastry in a layer of greaseproof paper or foil and put either baking stones, or dried beans on the top to keep the pastry down. bake in the oven on the baking sheet for 15 minutes or so.
  • Remove the beans and paper an pop the tart case back in the oven for 4-5mins
  • Filling

  • Prepare while tart case is baking Melt the butter in a pan add the mushrooms and tarragon vinegar and allow to just cook. Remove from heat and set aside
  • Beat the crème fraîche and cream together and beat in the eggs adding a good grind of pepper and grated nutmeg.
  • Place the mushrooms chopped feta cheese and tomatoes in the base of the tart case Pull the oven shelf out a wee bit and place the tart back on the baking sheet. (This method makes it easier to fill the case)
  • Gently pour the egg mix into the case until full to the top. Scatter Parmesan over the top Lower oven temp to 190.C/Fan170.C/Gas5
  • Bake for about 25 mins or until golden and softly set. The centre should not feel too firm Allow to settle for 5 mins before removing from the tin
  • Tell us what you think