Moreish Mushroom Quiche

The king of quiches.  Real men will make an exception for this one!

Serves 6-8


For the crust (pastry)

  • 1.5 cups (300g) butter
  • 3 cups (450g) flour, sifted, plus extra for dusting
  • 1/3 cup (80ml) iced water

For the filling

  • 2 tbsp (30ml) olive oil
  • 1 packet (400g) portabellini mushrooms, sliced
  • 2 packets (250g each) black mushrooms, halved (smaller ones whole)
  • 1 onion, finely sliced
  • 2 tbsp (30ml) oreganum, chopped
  • salt and milled pepper
  • 250g ricotta cheese, crumbled and 3/4 cup (180ml) grated emmenthaler cheese, mixed together
  • 2 cups (500ml) each milk and cream
  • 6 extra large eggs, whisked
  • pinch grated nutmeg


For the crust (pastry)

  • Preheat the oven to 160ºC.
  • Rub butter and flour together to resemble crumbs, stir in iced water and pull together to form a dough ball.  Wrap in clingfilm and chill for at least an hour.
  • Dust with flour and roll out into a 40cm circle.
  • Brush a 22cm spring-form tin with olive oil, line with pastry and chill for 30 minutes.
  • Bake blind for 30-40 minutes and set aside to cool.

For the filling

  • Heat olive oil in a saucepan and sauté mushrooms, onion, oreganum and seasoning until soft. Set aside to cool.
  • Scatter 1/4 cup (60ml) cheese and half the mushrooms evenly over the bottom of the pastry shell.
  • Mix milk, cream, eggs and nutmeg together and season.
  • Pour half the cream filling into the pastry shell.
  • Top with another 1/4 cup (60ml) cheese and remaining mushrooms.
  • Add remaining cream mixture and leftover cheese.
  • Bake quiche for 1 – 1.5 hours or until cream mixture has set in centre and the top has browned.
  • Cool and serve with watercress.

One Comment Add yours

  1. Veronica says:

    Mmmmn dit lyk heerlik.

    Liked by 1 person

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