It’s not all sweet baking here! (Well, not quite…) Missing my favourite mushroom quiche from Sable d’Or whilst in lockdown exile from Crouch End, I decided to bake my own version. Instead of spinach, you could substitute some red onion, sliced and caramelised.
Ingredients:
For the pastry
- 200g plain flour
- 100g salted butter
- A pinch of salt
- 3-4 tbsp cold water
For the filling
- 1 tbsp olive oil
- 150g mushrooms
- 75g baby spinach leaves
- 4 eggs, beaten
- 80ml milk
- 160ml double cream
- 100g Cheddar, grated
- A pinch of grated nutmeg
- A pinch of chopped thyme
Method:
- Place flour and salt in a bowl. Add the butter, cut into small pieces and rub lightly into the flour until the mixture resembles fine breadcrumbs.
- Add 3-4 tbsp water, sprinkling it evenly over the surface. Stir in with a round-bladed knife until the mixture begins to stick together then, with one hand, collect the dough mixture together to form a ball. Knead lightly for a few seconds, then wrap in clingfilm and let it rest in the fridge for 15 minutes.
- Roll out the pastry on a lightly floured surface and line it in a 22cm fluted flan dish. Allow the edges to overhang (the pastry will shrink when baking and you trim neat edges once the quiche is baked). Prick the pastry base with a fork.
- Line the pastry case with greaseproof paper and fill it with baking beans/lentils to bake “blind”. Place on a baking tray and bake at 190°C/fan 170°C/gas 5 for 15-20 mins. Remove the beans and greaseproof paper, then return to the oven for another 5 mins. Remove, then reduce oven temperature to 180°C/fan 160°C/gas 4.
- Heat the oil in a frying pan, then sauté the mushrooms for a minute or two. Add the spinach, then cook for 2 minutes or until wilted down. Add a little grated nutmeg.
- Mix the eggs, milk and cream in a jug.
- Sprinkle the grated Cheddar onto the pastry base, then scatter over the mushrooms and spinach, then pour over the cream and egg mixture. Sprinkle thyme over the top, then bake in the oven for 40-45 mins or until set. Remove from the oven and allow to cool before trimming the pastry edges.