mushroom & courgette quiche

When we first started our small catering business, this tart always received the best comments. It was one of our most popular sellers, and I always got the best & freshest ingredients for it.

Most people use those small, white button mushrooms that have very little flavor compared to the brown ones. Personally, I like to go for chopped portobellos sometimes.

Another reason I have a special liking for this recipe, is that I started learning about homemade pastry doughs in my quest to make the quiche perfect. Since then, I have never bought ready-made pastry dough (other than puff pastry and sometimes phyllo pastry which I am still trying to master…. but it isn’t so easy).

– mel

– 300 gr all purpose flour
– 150 gr butter
– 1 egg yolk
– 3-5 tbs cold water depending on how much the flour absorbs
-pinch salt

– 1 zucchini chopped
– 1 onion chopped finely
– 500gr mushrooms chopped
– 150 gr gruyere cheese grated
– 1/2 cup milk
– 1/2 cup heave cream
– 3 eggs
– 3 tbs olive oil
– pinch nutmeg
– salt pepper

1. Cut the butter into 2 cm cubes and place in the fridge until chilled & you’re ready to use it. It’s important to chill the butter sufficiently so it doesn’t melt while you work the dough.
2. Place flour and a pinch of salt in a mixing bowl and add the butter. With your finger tips start rubbing the butter into the flour until the mixture resembles corse breadcrumbs.
3. Make a volcano and in the middle place the yolk and water. Mix until a dough starts to form and then shape tightly into a ball. Cover with cling film and refrigerate for at least 30 mins.
4. Cut two big pieces of baking parchment and place the chilled dough on one. Spread the dough slightly into a thick disc shape with your hands to aid rolling. Cover with the other piece of parchment and uniformly open the dough until a 1/2 cm thick disk is formed.
5. remove top paper layer and invert dough in a buttered pie baking dish. Remove parchment and tightly fit the dough around the dish.
6. Poke holes  throughout the base with a fork and bake for about 15-20 minutes at 180 until golden brown and crisp and allow to cool slightly. Many cooks add baking weights for half the baking duration so the dough base does not rise with bubbles but I rarely have that problem and when I do I just poke a hole with a knife into the bubble forming.

1. In the widest pan or casserole you have place the olive oil and bring up to medium-high heat. Saute the onion for a few minutes and then add the zucchini and mushrooms. If you can cover the pot for the first few minutes it greatly helps the vegetables sweat and start cooking all together. We need to remove a lot of moisture from this mix so the filling doesn’t end up being overly watery. Cook for about 10 minutes and then set aside.
2. In a mixing bowl add the milk, cream, eggs, cheese, salt pepper and nutmeg and mix. Add the vegetable mix and stir again
3. Add this mix to the pre-baked pie base and cook at 180C° for about 30 minutes. You can tell when it’s ready if the center of the tart doesnt jiggle like an old womans cellulite covered leg when wiggled back and forth:)
4. Allow to cool for at least 15 minutes before serving.

Tips: It’s easy to make ahead as the pre-baked base will last a day before turning stale and the filling can be stored separately for a day in the fridge but make sure to bring it to room temperature before baking.

…for more recipes from us, check out our archives.


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