Mushroom and Tomato Quiche

This Quiche is a combination of a delicious flaky Crust that is filled with savory egg custard, cheese, sautéed onions, and other fillings which will take this quiche recipe from ordinary to extraordinary. Whether you serve it for breakfast or brunch, hot or cold you’re bound to love this classic quiche recipe.

Often over-looked and underrated, quiche is a cornerstone brunch/ high tea recipe. But don’t limit this dish to brunch! Now with ramadan, you can definitely add this to your Iftar menu especially since its a much healthier choice, in my opinion 😬💁🏻.

It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.

Not only is this quiche super tasty, but it’s SO easy to make. Especially with a store bought pastry sheet. Just mix, pour, bake and you’ve got a fancy dish ready in under an hour! Cannot beat that.

Quiches come in all kinds of different flavors, but a classic quiche must include a pastry base and the filling of savory egg custard made with eggs and cream. Adding cheese, meat( turkey ham, sausage, chicken) vegetables, and herbs to a basic quiche recipe is what is going to take it to the next level.

The Texture of a Perfect Quiche

Quiche is egg pie. But “egg pie” doesn’t sound particularly appealing, does it? Let’s talk about the texture of a perfect quiche, the kind I’m teaching you how to make. Perfect quiche is creamy and soft with textural contrast from any kind off meat or sautéed vegetables you might add. Each forkful is undeniably rich, but at the same time, light and delicate. Think of the main ingredient being milk/cream, not eggs.

Quiche is not a frittata with crust. Frittatas are sturdy and solid, while quiche is moist and melts in your mouth.

Ingredients

• 250g white mushrooms

• 1/2 brown onion

• 1 cup boiled and shredded chicken (optional; you can remove this for a veg option)

• Olive oil

• Salt and pepper

• 2 eggs

• 1/2 cup cream

• 1/2 cup milk

• 1/4 cup parmesan cheese

• Salt and pepper

• 1 large puff pastry sheet or short crust pastry sheet *

• 1/2 cup shredded cheese…Gruyere, Emmental or sharp cheddar

• 10 red cherry tomatoes, cut in half

• basil leaves for garnish

*NOTES : I’ve used both puff pastry and short crust sheets for this quiche. Which one would I prefer or rather suggest?  Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche. The difference between puff pastry and shortcrust pastry is that puff pastry contains more fat and requires an elaborate dough-folding technique that creates dozens of layers during baking. Shortcrust pastry is thick, hardy, and does not puff or separate into layers.

I personally enjoyed the puff pastry version. So I leave the choice to you, or perhaps whatever is easily available in the supermarket near you. OR try both versions 😋.

Method:

• Cut up the mushrooms into small pieces and slice the onions thinly.

• Pour some olive oil onto a frying pan and cook the mushrooms and onions until soft. Add Salt and pepper to taste.

• In a bowl, mix together the egg, cream, milk and parmesan cheese.

• Roll out puff pastry and place on top of a 10'“ tart pan. Prick with a fork all over.

• Add the sautéed onion & mushroom mixture (and the shredded chicken if you’re adding) on to the pastry. Now Pour in the cream mixture on top.

• Top it off with shredded cheese and the cherry tomatoes.

• Bake for 40 minutes or until golden brown and cheese is bubbling, at 180*C. Garnish with fresh basil and enjoy.