Mushroom cheese quiche is an easy dish, not much work and always a way to delight your guests. The dough making is simple and quick. This dish can be made with either bacon or salt cured anchovies to your liking. And if you prefer, you can leave these ingredients out and make it a vegetarian dish. If you can access more tasty mushrooms or even fresh, wild ones, it would make this dish the more special.
The art of making mushroom cheese quiche
As mentioned, there is not much skill needed to make this dish to a success. You can make it richer by using more bacon or by using puff pastry as the dough. Try this dish also by substituting salt cured anchovies (after a quick rinse) for the bacon. It brings even more umami to the flavor pallet and it is a healthy substitute. To make this main course complete, serve it with rocket or a rocket-spinach salad with a dressing of mustard and orange or with sliced tomato.
Special equipment
- round springform 10 inch diameter (24 cm)
Mushroom cheese quiche
Ingredients
Ingredients for the dough
- 1/2 pint (225 g) yoghurt
- 1/2 lb (225 g) wheat flour
- 4 tbsp olive oil
- 2 tbsp bread crumbs
- 1/2 tsp salt
Ingredients for the filling
- 1 onion
- 1/2 lb (225 g) mushrooms (button mushrooms or similar)
- 7 oz (200 g) shredded, old cheese may substitute by Parmesan cheese
- 1.8 oz (50 g) bacon may substitute by salt cured anchovies
- 1/2 bunch parsley
- 1 clove garlic
- 3.5 oz (100 g) cream (cooking cream, fat content around 20%)
- 3 large eggs
- 1/2 tbsp butter
- handful fresh basil
- a tbsp worcestershire sauce (can be left out when using anchovies) optional
- 1/2 tsp black pepper
Instructions
Instruction to make the dough
- Mix 2 tbsp of the oil in the yoghurt, and mix in the flour and salt to make a dough. Let stand for 15 minutes
- Use the remaining olive oil to cover the interior of the springform with a film
- Roll or flatten the dough and cover the interior of the springform with the dough using your hands. Keep the side at around 1 1/5 inch (3 cm) high
- Cover the dough bottom with the bread crumbs
Instructions to make the filling and bake the mushroom cheese quiche
- Slice up the onion and the cleaned mushrooms. Cut up the bacon in small pieces. If using the salt cured anchovies, place these for 30 min in clean water or milk and then use as the bacon
- Clean the basil leaves and parsley and dry them. Cut up the parsley in small pieces. Mince the garlic or use a garlic press
- Pre-heat the oven at 440 F (225 C)
- In the pan heat up the bacon and fry for 2 minutes. Then add the butter. If using anchovies, first put the butter in.
- Mix in the garlic and fry briefly and then add the onion and fry for 2 minutes
- Add the mushrooms and stir
- Add the parsley and the Worcestershire sauce (if using) and pan fry at medium, so that nothing burns, but most of the juices evaporate
- In a separate bowl, mix the eggs, half of the shredded cheese, the cream, pepper and fresh basil leaves.
- Add the vegetable mixture when juices have sufficiently evaporated and mix thoroughly
- Fill the dough coated springform with the filling and cover the filling with the remaining cheese and optionally a few strips of left-over dough
- Bake in the oven for 35 minutes and serve immediately thereafter
Notes
Remarks
- The eggs and cheese provide body to the filling, so that your quiche does not disintegrate. If using small eggs, use one more. Also ensure to let the juices from the onion and mushrooms to evaporate, before mixing them with the egg-cheese mixture.
