Mushroom and Gruyère Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 medium shallots, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">350g mixed mushrooms (chestnut, shiitake, oyster), sliced</li><li class="ingredients-single-item">2 tsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">2 tbsp dry white wine (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">180g Gruyère cheese, grated (or Emmental or mature Cheddar)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making your pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. Cold butter is crucial here as it creates steam pockets during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing gently until the dough just comes together – you might not need all the water. The dough should hold together when pressed but shouldn't feel sticky. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your mushroom filling. Heat the butter and oil in a large frying pan over medium heat. Add the shallots and cook for 3-4 minutes until softened but not colored. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the heat to medium-high and add the mushrooms. Don't overcrowd the pan – cook in batches if necessary. Mushrooms need space to release their moisture and caramelize rather than steam. Cook, stirring occasionally, for 8-10 minutes until golden brown and most of their moisture has evaporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the thyme and white wine (if using), and cook until the liquid has evaporated, about 1-2 minutes. Season generously with salt and pepper. The mushrooms should have a rich, concentrated flavor. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 5cm larger than your tart tin. Roll the pastry over your rolling pin and gently unroll it over the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Press the pastry into the corners of the tin without stretching it, which can cause shrinkage. Trim the excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork and return to the refrigerator for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the chilled pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is dry and pale golden. This crucial step prevents the dreaded "soggy bottom" by creating a barrier between the pastry and wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Trim any excess pastry from the edges with a sharp knife for a neat finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a bowl, whisk together the eggs, cream, milk, half of the grated cheese, nutmeg, and a pinch of salt and pepper. The combination of cream and milk creates the perfect balance of richness and lightness in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread the cooled mushroom mixture evenly over the base of the pastry case. Scatter over another quarter of the grated cheese, then carefully pour in the egg mixture. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 30-35 minutes until the filling is set but with a slight wobble in the center – it will continue to set as it cools. The quiche should be golden on top with no liquid seeping when gently pressed. If the top browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to fully set for clean slices. Serve warm or at room temperature, garnished with a few extra thyme leaves if desired. The quiche will keep in the refrigerator for up to 3 days and can also be frozen for up to 3 months.</li></ol>