Making a quiche is one of those things that seems like it could be a massive undertaking, but this recipe is all about shortcuts and speed. If you’re looking for something where you spend hours perfecting crumbly pastry, this isn’t it. If you’re looking for something you can prepare pretty quickly and stick in the oven for lunches at work, this is the ticket. It takes about 30 mins of prep and then around 1 hr to cook.
So, for half an hour of work you’ve got at least 3 days of lunches covered, or a nice vegetarian meal sorted for dinner.
Quick & Easy Mushroom Quiche Recipe
- Ready made, ready rolled pastry – This is essential to the speedy preparation.
- 4-500g mushrooms – mixed. I used button mushrooms and oyster mushrooms. Use whichever are available, or your favourites. You could even used dried for a punchy taste.
- 1/2 onion
- 1 bayleaf
- 100ml cream
- 100ml milk
- 3 eggs
- 200-250g cheese (I used a cured sheep’s cheese, but cheddar, gruyere, anything hard and grate-able would work)
- Fresh Thyme
- Mushroom powder – I added this for extra depth of flavour – it’s dried mushrooms which are then pulsed into a fine powder. If you can’t get it don’t worry about it.
- Salt & Pepper
- Preheat the oven to 190/ gas mark 5.
- Find a flan tin, or if you don’t have one a springform cake tin works well. Oil or butter it and then line with pastry. Try not to stretch it and make sure it hooks over the top, so it doesn’t shrink down too much – like mine did! You need to make sure there aren’t holes, if there are, don’t worry. You can just take some of the excess pastry off the sides and patch it up – it doesn’t need to be pretty (see pic below!).
- Prick all over the base with a fork and brush some beaten egg over it. Bake for about 20 mins. If you peek halfway and spot any bubbles just prick them with the fork again.
4. While that is cooking, chop your 1/2 onion finely and cook over a medium heat with some oil, salt & pepper & a bayleaf. You can pop the pan on and then get on with step 5 while it cooks.
5. Clean your mushrooms (tip – just brush the dirt off, don’t wash them as they soak up water & go soggy) & chop into slices. You don’t need to be precise with this, just go quickly and don’t worry about it!
6. Add to the pan with some fresh thyme if you have it. No worries if not. Remove the bayleaf and saute everything till cooked through. While this is happening move on to step 7.
7. Grate your cheese.
By the time you’ve done these things your pastry case should be cooked.
8. Get your pastry case out of the oven and begin layering up the filling. First, mushroom & onion mix, then cheese, and so on till full or you’ve used all your stuff up. Save a bit of cheese for the top. If you like before you add the filling you can trim the pastry case to look pretty. I didn’t bother as I just wanted to make it quickly and I like a rustic look!
9. In a jug, mix the mushroom powder with a little bit of milk to form a paste. Now add the rest of the milk, cream & eggs and beat thoroughly – i just did this with a fork, nothing high-tech. Add in 3 good pinches of salt, lots of pepper and nutmeg. Mix it all up again. This doesn’t need to be super precise, so don’t worry about carefully measuring everything out, just slosh it in!
10. Pour this egg mix over the filling for your quiche, up to the highest point of your pastry. Add some extra cheese on top. Done!
11. Turn the oven down to 160 and pop it in. Bake for 1-1.5 hours til just set. Tap the tin to check for wobbles – it needs to no longer wobble, aside from maybe a tiny bit in the very centre. Leave in the pan to cool.
And now it’s ready to eat! This makes a delicious accompaniment to a salad, a great lunch to take to work or something nice to bring for a picnic.