Ingredients
For the pastry:
- 250 g spelt flour (Type 630) or regular flour
- 1 teaspoon sea salt
- 1 teaspoon fresh thyme leaves, roughly chopped
- 125 g unsalted butter, cold from the fridge, cubed (plus more to grease the quiche form)
- 4-5 tablespoons ice-cold water
- 1 egg, lightly beaten (for coating the pastry crust)
For the filling:
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 75 g cremini mushrooms thinly sliced
- 75 g oyster mushrooms, torn into bite sized pieces
- leaves from two sprigs of thyme
- 4 medium eggs
- 350 ml milk (whole or unsweetened plant-based such as soy – your choice)
- Sea salt and freshly ground pepper, to taste
- 150 g Gruyère cheese, grated, plus extra for topping
- 1 bunch wild garlic, trimmed and chopped (about 50 g)
Instructions
For the quiche base:
- To prepare the dough using a food processor: pulse together the flour, salt and thyme until combined. Then add the butter and pulse until you have a rough breadcrumb consistency. Finally, add the water, a little at a time, pulsing, until the mixture forms a dough.To prepare the dough by hand: in a large mixing bowl, combine the flour salt and thyme. Add the butter and using your fingers, rub into the flour mixture until you have a rough breadcrumb consistency. Add a little water and mix together until mixture forms a dough.
- Shape the dough into a disc and wrap in plastic wrap; refrigerate for at least 30 minutes (until firm).
- Meanwhile, grease a 24 cm tart pan with removable bottom.
- Once the pastry is chilled, roll it out on a floured surface into a large disc (3 mm) that is just wider than the tart pan. Lay the dough over the tart pan and push the pastry into the edges of the pan with your fingers, then transfer it back to the fridge to cool for another 10 minutes.
- Meanwhile, heat the oven to 410°F / 210°C (fan-assisted 190°C).
- Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans/rice. Bake for 15 minutes, then remove from the oven, and lift out the beans and baking paper.
- Brush the pastry with a little beaten egg and return to the oven for 10-15 minutes. Set aside to cool. Note: If the edges of the pastry are overlapping the pan, you can trim them with a sharp knife before you add the filling.
For the quiche filling:
- Meanwhile, make the filling. In a large skillet, heat 1 tablespoon olive oil over medium heat, add the shallots and cook for 2-3 minutes, stirring occasionally. Add the mushrooms, increase heat slightly and cook for 7-8 minutes, until softened and lightly browned. Transfer to a plate and set aside to cool.
- Break the eggs into a large bowl and beat well. Pour in the milk, add the grated cheese, a good pinch of salt and pepper, and mix to combine.
- Once the mushrooms are cool, fold them into the egg mixture, add the wild garlic and mix well.
- Place the tart pan on a rimmed baking sheet (to catch any run-off or leaks). Pour the filling into the pastry case and spread into an even layer. Finally, top with a generous layer of grated cheese.
- Transfer the tart to the already preheated oven and bake for 30-35 minutes, until golden and just set. Remove to a rack and let stand for 10 minutes; remove the sides and the pan, slice and serve. Enjoy served warm or at room temperature.
Nutrition
Notes
- For this mushroom quiche recipe, you can make the pastry either by hand or using a food processor. Both methods are described above. Alternatively, you can also use store-bought pre-made quiche/tart pastry, which is found in the refrigerator section.
- You can also save time by making and baking the pastry crust 1-2 days ahead. You can even prepare the sautéed mixture in advance—just refrigerate until needed.
- For a perfectly cooked quiche, just slightly underbake it. It’s done when the edges are set, but the centre still jiggles a bit.
- Leftovers can be reheated in the oven.