Mushroom Quiche

It’s been a long time I have posted something on the blog. Our house was getting renovated all this while and it’s not that I was busy with it. I just could not get connected to the internet. Things were not in its place.

Now that everything is set I will try my best to post at least one recipe every week.

So here is a recipe for a Quiche I adapted from Nags of Edible Garden. She has an amazing space. You just cannot go wrong any where in making this and is absolutely delicious. I had a few mushrooms remaining so decided to go on with the mushroom stuffing. You can have a chicken or paneer or any other vegetable stuffing of your choice. So here is the recipe.

For the filling-

8 to 10 button mushrooms,

1 big onion chopped lengthwise,

½ tsp Pepper powder,

1 tsp butter,

Salt to taste

For the topping-

2 eggs,

1/4th cup milk,

½ cup grated cheese,

Salt to taste,

½ tsp Pepper powder

For the crust-

1.5 cups All purpose flour (Maida),

1/4th cup cold butter (I used Amul butter),

1 egg,

Salt to taste,

Iced cold water to knead the flour

Method –

Cut 1/4th cup butter into small cubes and mix it well with the All purpose flour.

Break an egg into the flour, add salt and knead the dough lightly with very little cold water. Make a ball of the dough and refrigerate it for an hour.

Heat 1 tsp butter in a pan and fry onions till brown. Next add chopped mushrooms and continue frying till mushrooms are cooked. Season with salt and pepper. Switch off the gas and allow it to cool.

Roll the dough with a rolling pin like a thick chapatti and place it in a greased pie pan/cake pan.

Bake it at 230 degree C for 10 minutes.

Take it out of the oven and fill the mushroom stuffing evenly on the crust.

Beat 2 eggs lightly mix in milk, cheese, salt and pepper. Pout this over the mushroom filling and bake it at 175 degree C for approx 20 minutes. Check if the milk egg mixture has got set by piercing a knife. If not, then bake for some more time.

Allow it to cool for 10 minutes and carefully de mould it. Cut and serve when warm.


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