Mushroom quiche, easy as pie :)

Mushroom quiche

This is an improvised recipe from an old old cooking book that I have. The ingredients have been appropriatized per what’s available locally. It makes a perfectly filling dinner for two, with a salad on the side. Made this last night and it was perfect!

Pic courtesy: Chirag Rathod (see memprints.com)

What you need:

For the crust:

  • 180 grams all purpose flour (maida)
  • 80 grams cooking butter (cold)
  • 1 teaspoon salt
  • A little iced water

For the filling:

  • Button mushrooms 200 grams
  • A couple of pods of garlic
  • 2 medium peppers (capsicum) diced
  • 1 small onion diced
  • Salt and pepper to taste
  • 50 grams fresh cream
  • 1 egg ( I don’t like it when quiche is too eggy. The recipe says 3 eggs)
  • Few sprigs of chopped coriander
  • 1 tablespoon olive oil

How to make it:

  • Sieve the maida into a bowl. Add salt and rub in the cold butter to make a coarse mixture.
  • Add a little of the cold water, just enough, to bind the dough.
  • Wrap it in cling film if you have some or simply refrigerate in a covered bowl for 20 mins.

Turn on the oven to preheat it at this time.

  • Wash, destem and chop the mushrooms.
  • Heat the olive oil in a pan and add the chopped garlic, peppers, onion and saute for a few minutes.
  • Add mushrooms and cook till it sheds the water and dries up.
  • Add the salt, pepper and coriander. Stir for a minute and take off the flame. Let this cool for a few minutes.
  • In a bowl, whisk the cream and egg together. Add the mushroom mixture to this.

For the crust:

  • Roll out the refrigerated dough into the size of your pie dish (a 6-7 inch dish works fine for this recipe).
  • Butter and line the dish. Place the rolled out dough inside and pat into the edges.
  • Make tiny holes in the dough with a fork. Pour raw chana (chick peas) on top of the dough and bake for 12 minutes (the weight of the chick peas keeps the crust from rising off the dish)
  • Remove from the oven. Pour the mushroom mixture into the dish and return it to the oven for 30 minutes.
  • Check that the filling is nice and firm. The quiche is done!
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3 Responses to “Mushroom quiche, easy as pie :)”

  1. It was yummy indeed!

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  2. Jaya says:

    Anu..dried chick peas?? and any healthy alternative for the maida and cream? We are watching what we are eating..cholesterol :(

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  3. Anu says:

    Hey Jaya! Yes, dried chick peas. And sure you can do a maida-wheat combination. It should turn out ok. And use a little milk instead of the cream, also use only egg whites. That should help. The cream-egg mixture is to basically bind the vegies, that’s all.

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