|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Mushroom Quiche Veg HT CD MC PIC 50mins Serves 4 Hot Cold Vegetarian Vegetables Savoury Tart Main Course Picnic Ingredients 225g/8oz Shortcrust Pastry 2 Shallots, finely chopped 14g/½ oz Butter 100g/4oz Button Mushrooms, sliced 1 tbsp Lemon Juice 1 tbsp Freshly chopped Parsley Salt and Pepper 1 Egg 1 Egg Yolk 180ml/6 fl.oz. Single Cream 3 tbsp Freshly Grated Parmesan
Instructions
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.
More Vegetarian Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
