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WILD MUSHROOM QUICHE

Prep/Cooking Time: 60-90 Minutes

Printable Version

Ingredients

  • 200g Oyster mushrooms
  • 200g Crimini mushrooms
  • 40g Dried mushrooms soaked in cold water for 30 minutes then drained
  • 1/4 Red onion
  • 1 Clove garlic
  • 1 Rosemary
  • 1 Thyme
  • 500ml Heavy cream
  • 3 Whole eggs
  • 3 Egg yolks
  • 40g Parmesan
  • 20ml Olive oil
  • Salt
  • Pepper

Instructions

  • Clean the mushrooms and wash
  • Cut the mushrooms for saute including the soaked mushrooms
  • Peel the onion and the garlic and finely chop them both
  • Heat a frying pan over a high gas and add to it the olive oil
  • Once the oil is hot add to the pan the mushrooms and herbs
  • Cook for 2 minutes then add to the pan the onion and garlic
  • Season the pan with salt and pepper
  • Saute till the onion is cooked
  • Once cooked remove from the heat and leave to cool
  • Place the cream, eggs and yolks in a bowl and whisk together
  • Add the grated parmesan and seasoning
  • Reserve in the fridge till needed

To serve

  • Take the tart shells and place on a papered baking sheet
  • Spoon the mushroom mix into each tart shell so they are filled half way up
  • Pour in the cream mixture to fill the tarts to just below the rim
  • Cook the tarts in a pre-heated oven at 160c for 8-12 minutes
  • Or until the egg custard has set
  • Reserve at room temperature till needed
  • Can be served at room temperature or warmed up