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Mushroom Quiche  Veg   HT  CD  MC  PIC  50mins 

Serves 4    Hot  Cold  Vegetarian   Vegetables  Savoury Tart   Main Course  Picnic



225g/8oz Shortcrust Pastry

2 Shallots, finely chopped

14g/ 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




1. Preheat the oven to 180C,  350F, Gas mark 4. Roll out the pastry to 5mm/ 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


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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