Mushroom Quiche Veg
HT CD MC PIC 50mins
4 Hot Cold Vegetarian
Vegetables Savoury Tart Main Course Picnic
Shallots, finely chopped
Button Mushrooms, sliced
Freshly chopped Parsley
fl.oz. Single Cream
Freshly Grated Parmesan
1. Preheat the
oven to 180C, 350F, Gas mark 4. Roll out the pastry to 5mm/¼ inch and use to line a 20cm/8inch flan tin. Line with
greaseproof paper and baking beans and bake in
the oven for 15 minutes.
2. Melt the
butter in a pan and simmer the finely chopped shallots until soft and transparent.
Add the mushrooms to the frying-pan with a squeeze of lemon juice. Toss
over a moderate heat for a further 3 minutes until slightly softened. Remove from the heat, stir in the finely chopped parsley and
season with salt and freshly ground black
pepper to taste.
3. In a bowl,
put the whole egg and egg yolk with the cream and freshly grated Parmesan
cheese beat with a fork until thoroughly blended. Season to taste with salt
and freshly ground black pepper.
4. Spread the
mushroom mixture over the base of the pastry case. Very gently pour
in the cream mixture, being careful not to disturb the mushrooms.
5. Bake the
quiche for 25 - 30 minutes or until the filling is well puffed, set and a rich golden colour.
Serve hot or cold. Great for picnics.
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