Mushroom 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">500g mixed mushrooms (button, cremini, shiitake, oyster)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">2 tbsp chopped fresh parsley</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">25g Parmesan cheese, finely grated</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</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 beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry first by placing the flour, salt, and cold cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This keeps the pastry flaky – the cold butter creates steam pockets during baking that separate the dough into layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together – it should be pliable but not sticky. Cold water prevents the butter from melting, which is crucial for a flaky crust. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your mushrooms. Clean them with a damp cloth (don't wash them as they absorb water) and slice them evenly. Heat the olive oil in a large frying pan over medium-high heat and add the onions. Cook for 5-6 minutes until soft and translucent.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until they've released their moisture and begun to brown. This caramelization develops the deep, earthy flavor that makes a mushroom quiche special. Add the garlic and thyme and cook for another minute until fragrant. Remove from heat, stir in the parsley, and set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with overhang. Handle the dough gently to avoid activating too much gluten, which would make it tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry over your tart tin and press it gently into the corners, allowing the excess to hang over the edges. Prick the base all over with a fork to prevent air bubbles, then line with parchment paper and fill with baking beans or rice. This blind baking ensures the base cooks properly without becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the pastry case for 15 minutes, then remove the beans and paper, and bake for another 5-7 minutes until the base is lightly golden but not fully cooked. The pastry should be set but pale, as it will continue cooking with the filling. Trim the overhanging pastry edges with a sharp knife.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan). In a bowl, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until well combined. The custard's silky texture depends on thoroughly incorporating the ingredients without overbeating, which would introduce too much air.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half the Gruyère over the base of the pastry case. Spoon the cooled mushroom mixture evenly over the cheese, then pour the egg custard carefully into the case, allowing it to settle around the mushrooms. Sprinkle the remaining Gruyère and all of the Parmesan on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the quiche for 25-30 minutes until the filling is just set with a slight wobble in the center – it will continue to firm up as it cools. The quiche is ready when the top is golden brown and the edges of the filling have puffed slightly. If the pastry edges start browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing – this setting time is crucial for clean slices. The quiche can be served warm or at room temperature, and pairs beautifully with a simple green salad. If making ahead, cool completely before refrigerating, and gently warm in a 150°C oven for 10-15 minutes before serving.</li></ol>