Easter quiche

Prep: 15 mins
Cook: 45 mins
Easter quiche
Earthy mushrooms and spring onions bring together this rich Gruyere cheese filled quiche.
 

1 x short crust pastry, thawed

All-purpose flour, for surface

2 tbsp unsalted butter

3 spring onions, thinly sliced

12 to 15 mixed mushrooms, halved

175ml whole milk

235ml double cream

1 tsp coarse salt

½ tsp freshly ground pepper

3 large eggs

100g finely grated Gruyere cheese

Roll the short crust pastry on a lightly floured surface.

Fit the pastry into a tart tin with a removable bottom; trim the pastry flush with rim.

Prick the bottom all over with a fork.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Bake until edges turn gold. Remove the parchment and bake until crust is golden brown, 15 to 20 minutes.

Let cool on a wire rack.

Reduce oven temperature to 180°C / 350°F / Gas mark 4.

Melt the butter in a medium pan over medium heat until foamy.

Add the spring onions and cook, stirring, for 1 minute.

Add the mushrooms and cook, stirring often for 2 minutes.

Stir in milk and cream and bring to a simmer.

Transfer to a medium bowl, let cool to room temperature then stir in salt and pepper.

Place the crust on rimmed a baking tray.

Whisk the eggs in a medium bowl and stir in the mushroom mixture.

Add the cheese and fold in.

Pour the mixture into the crust.

Bake until golden and puffed, 20-25 minutes.

Let cool slightly, serve warm or at room temperature.

Serves
10

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables

Recipe Type
Entertaining, Family Dinners

Special Info
Vegetarian

Level of Difficulty
Easy

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