This delicious James Martin Mushroom Quiche is a creamy, savory dish perfect for any meal. With a simple shortcrust pastry base, wild mushrooms, fresh herbs, and melted comté cheese, it’s easy to make and can be enjoyed hot, warm, or cold. Perfect for using up common ingredients and impressing guests!
Ingredients Needed
Shortcrust Pastry:
- 400g (14 oz) plain flour
- 200g (7 oz) butter
- 1 egg
- Pinch of salt
- Water (if needed)
- 1 egg (for egg wash)
Custard:
- ½ pint (10 fl oz) cream
- ½ pint (10 fl oz) milk
- 4 eggs
- 4 egg yolks
- Salt and pepper to taste
Filling:
- 400g (14 oz) wild mushrooms, sliced
- 25g (1 oz) butter
- 1 shallot, peeled and diced
- A few sprigs of tarragon and parsley chopped
- 100g (3.5 oz) comté cheese, grated
How To Make Mushroom Quiche
- Prepare the Pastry: Preheat the oven to 160°C (320°F). Place the flour into a bowl, add the butter, salt, and water, then rub between your fingers until the mixture resembles coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film, and chill in the fridge for 30 minutes.
- Line the Tart Tin: Grease a 23 cm (9-inch) deep tart tin. Roll the pastry out on a lightly floured surface and line the tin. Blind bake for 20 minutes, then brush the pastry all over with egg wash.
- Make the Custard: Whisk together the eggs, egg yolks, cream, and milk, then season with salt and pepper.
- Prepare the Filling: Cook the shallots and mushrooms in butter for 5 minutes, then finish with the chopped tarragon and parsley. Let it cool before spreading it over the tart base.
- Assemble the Quiche: Pour the custard mixture into the tart tin, sprinkle the grated comté cheese over the top, and bake for 30-40 minutes until set.
- Serve: Once cooked, let the quiche sit for 5 minutes. Trim the edge of the pastry crust, then serve hot, warm, or cold.
Recipe Tips
- Chill the Pastry: Make sure to chill the pastry in the fridge for at least 30 minutes before rolling it out. This helps prevent the pastry from shrinking during baking.
- Blind Bake the Pastry: Always blind bake the pastry for 20 minutes. This ensures the base stays crisp and doesn’t become soggy from the custard filling.
- Cool the Mushroom Filling: Let the cooked mushroom and shallot mixture cool completely before adding it to the pastry. This prevents the custard from curdling and keeps the quiche smooth.
- Season the Custard Well: Don’t forget to season the custard with salt and pepper. This enhances the flavor of the quiche and balances the richness of the cream and cheese.
- Check the Quiche for Doneness: After 30 minutes of baking, check if the custard is set by gently shaking the quiche. If it wobbles too much, give it more time in the oven until firm.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover quiche cool to room temperature, then store it in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: To freeze, wrap the cooled quiche tightly in plastic wrap and foil. It will be kept in the freezer for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C (320°F). Place the quiche on a baking tray and heat for about 15-20 minutes, or until it is heated through.
Nutrition Facts
Serving Size: 1 serving (out of 8 servings)
- Calories: 439
- Total Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 151mg
- Sodium: 597mg
- Potassium: 458mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 17g
Try More James Martin Recipes:
- James Martin Apple Crumble Cake
- James Martin Pear Tarte Tatin
- James Martin Madeira Cake
- James Martin BBQ Sauce
James Martin Mushroom Quiche
Description
This delicious James Martin Mushroom Quiche is a creamy, savory dish perfect for any meal. With a simple shortcrust pastry base, wild mushrooms, fresh herbs, and melted comté cheese, it’s easy to make and can be enjoyed hot, warm, or cold. Perfect for using up common ingredients and impressing guests!
Ingredients
Shortcrust Pastry:
Custard:
Filling:
Instructions
- Prepare the Pastry: Preheat the oven to 160°C (320°F). Place the flour into a bowl, add the butter, salt, and water, then rub between your fingers until the mixture resembles coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film, and chill in the fridge for 30 minutes.
- Line the Tart Tin: Grease a 23 cm (9-inch) deep tart tin. Roll the pastry out on a lightly floured surface and line the tin. Blind bake for 20 minutes, then brush the pastry all over with egg wash.
- Make the Custard: Whisk together the eggs, egg yolks, cream, and milk, then season with salt and pepper.
- Prepare the Filling: Cook the shallots and mushrooms in butter for 5 minutes, then finish with the chopped tarragon and parsley. Let it cool before spreading it over the tart base.
- Assemble the Quiche: Pour the custard mixture into the tart tin, sprinkle the grated comté cheese over the top, and bake for 30-40 minutes until set.
- Serve: Once cooked, let the quiche sit for 5 minutes. Trim the edge of the pastry crust, then serve hot, warm, or cold.
Notes
- Chill the Pastry: Make sure to chill the pastry in the fridge for at least 30 minutes before rolling it out. This helps prevent the pastry from shrinking during baking.
- Blind Bake the Pastry: Always blind bake the pastry for 20 minutes. This ensures the base stays crisp and doesn’t become soggy from the custard filling.
- Cool the Mushroom Filling: Let the cooked mushroom and shallot mixture cool completely before adding it to the pastry. This prevents the custard from curdling and keeps the quiche smooth.
- Season the Custard Well: Don’t forget to season the custard with salt and pepper. This enhances the flavor of the quiche and balances the richness of the cream and cheese.
- Check the Quiche for Doneness: After 30 minutes of baking, check if the custard is set by gently shaking the quiche. If it wobbles too much, give it more time in the oven until firm.
James Martin Mushroom Quiche