Easy & delicious mushroom quiche, perfect as afternoon tea time snacks or breakfast. I'm imagining this would be great for picnics too!! Ohh my, how I missed going to picnic ever since the never ending lockdown in Malaysia here.
This quiche, technically a savoury pie/tart, packed with mushrooms and cheese.
The mushrooms just smells heavenly while it's baking in the oven. Love it's nutty flavour, combines with it's buttery crust, so so good. Definitely a hit for all mushrooms lover.
For the grated cheese, cheddar or parmesan works well too. In my case, since I only have mozzarella at home, I just make do with it.
Ingredients: (makes an 18cm tart mould size)
Crust:
100g All Purpose Flour
50g Butter
1/4 tsp Salt
1.5 tbsp Ice Cold Water
1 tbsp Castor sugar
Fillings:
2 Whole Eggs
55g White Button Mushrooms - sliced
30g Milk
20g Grated Cheese *I'm using mozzarella
Pinch of Salt
Dash of Black Pepper
Dash of Garlic Powder
Pinch of Dried Parsley flakes
Step by Step to make crust:
1. Combine flour, salt, sugar and room temperature butter in a bowl. Using a spoon, mix till everything become crumbly.
2. Add in water and continue till it forms a nice soft dough and make a ball with your hand.
3. Keep dough in fridge for an hour.
4. Sprinkle some flour on your table top and roll the dough in a circle and then place the dough in tart tin that has been greased with some butter earlier on.
5. Using a fork, poke some holes all over the base pastry, to let air escape so that it won't bulge up in the middle when bake.
6. Bake in a preheated oven at 180C for 25 mins (top & bottom heat).
Step by Step to make fillings:
1. Quick rinse the mushrooms and dab dry with kitchen towels.
2. In a bowl, mix egg, milk, salt, black pepper, garlic powder. Stir till well mix.
3. Once the crust is ready, remove from oven, reduce the oven temperature to 170C & switch to fan mode.
4. Assemble the quiche. Place the mushroom slices & fill up the base. (reserve some mushroom for the top layer)
5. Sprinkle grated cheese all over.
6. Carefully pour egg mixture into the crust. Topped with balance of mushrooms slices and sprinkles of dried parsley flakes.
7. Send the quiche back to the oven, let it bake in preheated oven at 170C for 30 mins or until golden.
8. Remove & serve warm.
Happy Cooking.
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