This quick mushrooms quiche with garlic and herbs is the perfect dish for entertaining. Topped with golden, melted Emmental cheese and made using fresh French cream, it will be on repeat during hosting season! The secret of this recipe is to use a lot of delicious French molded butter, and soft goat cheese with garlic and herbs from @paysanbreton_international
Quick Mushrooms Quiche
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BY YASMINE IDRISS
This quick mushrooms quiche with garlic and herbs is the perfect dish for entertaining. Topped with golden, melted Emmental cheese and made using fresh French cream, it will be on repeat during hosting season! The secret of this recipe is to use a lot of delicious French molded butter, and soft goat cheese with garlic and herbs from @paysanbreton_international
Ingredients
For the shortcrust pastry
- 240g rye flour (or plain)
- 115g butter, very chilled from Paysan Breton
- 1 large egg, cold
- 1-2 tbsp ice water
- 1 tsp salt
- 1-2 tbsp dried oregano, (optional)
For the filling
- 3 large eggs
- 200ml fresh cream, from Paysan Breton
- 200g Emmental, grated from Paysan Breton
- 50g butter, from Paysan Breton
- 150g mushrooms, roughly chopped
- 1 soft goats cheese log with garlic and herbs, from Paysan Breton
- 1 handful of oregano leaves, roughly chopped
- 1 generous pinch of dried Lebanese zaatar mix
- 1 generous pinch of dried oregano
- Salt and pepper
Method
For the shortcrust pastry
- 1)
Place flour in the food processor with oregano and salt.
- 2)
Add butter and pulse 10 times.
- 3)
Add egg then pulse again 10 times.
- 4)
Pulse in quick bursts to get small pea-sized bits of butter for maximum flakiness.
- 5)
You can add 1-2 tbsp of icy water if needed.
- 6)
To bring it together, i like to use the method of the kitchen towel. If you have cool hands you can use cling film.
- 7)
Form into a disc and cover tightly with cling film.
- 8)
Chill for 1-2 hours.
For the filling
- 1)
Preheat oven 180C
- 2)
In a small pan, sautée the mushrooms with butter until slightly soft. Add oregano, fresh and dried, and season with salt. Add the goat cheese and some cream. Cook until smooth. Take off heat and allow to cool.
- 3)
In a bowl, beat eggs with cream. Add oregano, salt and a handful of Emmental. Mix.
- 4)
Roll the dough between 2 non stick baking sheets.
- 5)
Transfer to an 8” shallow pie tin with loose base. Cut the excess and prick with a fork. You can use it as it is or blind bake it using ceramic or real beans.
- 6)
Place mushrooms mix first, then top it with cream and eggs mix.
- 7)
Finally sprinkle the grated Emmental on top. You can also sprinkle more zaatar.
- 8)
Bake for 30min or until golden.