Wild Mushroom Duxelles Quiche with Foraged Herbs 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 large egg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the duxelles:</li><li class="ingredients-single-item">500g wild mushrooms (chanterelles, porcini, morels, or mixed woodland mushrooms)</li><li class="ingredients-single-item">2 shallots, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">60ml dry white wine</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp foraged herbs (wild garlic, wood sorrel, or chickweed), chopped</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">150ml whole milk</li><li class="ingredients-single-item">120g Gruyère cheese, grated</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 tbsp additional foraged herbs for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry: Combine the flour and salt in a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles breadcrumbs (keeping your hands cool prevents the butter from melting, which ensures a flaky crust). Make a well in the center, add the beaten egg, and mix with a knife. Gradually add just enough ice-cold water to form a cohesive dough. Shape into a disc, wrap in cling film, and chill for at least 30 minutes – this relaxes the gluten and firms up the butter for a tender, flaky result.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Clean your wild mushrooms carefully with a soft brush or damp cloth – never soak them as they'll absorb water and become soggy. Trim any tough stems and chop them finely. For the duxelles, heat butter and oil in a large frying pan over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the chopped mushrooms to the pan and increase the heat to medium-high. They'll initially release moisture – this is normal. Continue cooking, stirring occasionally, until all liquid has evaporated and the mushrooms begin to brown, about 15-20 minutes. This concentration of flavor is crucial for a rich duxelles.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the white wine and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce completely. Stir in the thyme and foraged herbs, then season generously with salt and pepper. The mixture should be intensely flavored and relatively dry. 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 3-4mm thickness, ensuring it's large enough to line your tart tin with some overhang. Carefully transfer to the tin, gently pressing into the fluted edges. Trim any excess pastry, leaving a 1cm overhang (pastry shrinks during baking, so this extra will compensate). Prick the base with a fork, then chill for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans, and bake for a further 5-7 minutes until the base is dry and pale golden. The blind baking creates a barrier between the filling and pastry, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare the custard. In a bowl, whisk together the eggs, double cream, milk, half the grated Gruyère, and the nutmeg. Season with salt and pepper. Whisk thoroughly but gently to incorporate air without creating too many bubbles, which can lead to an uneven texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cooled mushroom duxelles evenly over the base of the partially baked pastry case. Pour the custard mixture carefully over the mushrooms, leaving a 1cm gap from the top (the custard will expand slightly as it bakes). Sprinkle the remaining Gruyère over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche in the center of the oven for 25-30 minutes, or until the filling is set with a slight wobble in the center and the top is golden brown. The custard should reach 74°C internally for food safety while maintaining a silky texture. If the pastry edges brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for 15 minutes before carefully removing. This resting period allows the custard to set fully while staying soft and creamy. Sprinkle with the reserved foraged herbs just before serving. The quiche can be enjoyed warm or at room temperature, when the flavors are at their best.</li></ol>