Onion Mushroom Quiche Recipe

Onion Mushroom Quiche Recipe

Onion Mushroom Quiche Recipe

Ingredients

For the pastry:

1 cup + 2 tbsp flour (200gm)
100gm unsalted butter, frozen
1/4 tsp baking powder
1 beaten egg
A generous pinch of salt

For the filling:

2 cups chopped mushrooms (I used button mushrooms)
1 large onion, chopped
1/2 cup milk
3/4 cup shredded cheddar cheese
2 beaten eggs
Freshly ground pepper
Salt to taste
1 tbsp oil

Onion Mushroom Quiche Recipe

For the pastry:

Mix flour, salt and baking powder together. Ideally, you should sieve this. Ideally. Grate the frozen butter and mix it well with fingertips until the mixture resembles coarse sand.

Sidenote: I would recommend grating the butter only if you have someone to outsource the washing of the said grater. If not, just cut the butter into cubes and follow this process.

Add the egg and bring the dough together. You can add a few drops of ice cold water if needed at this stage, but I didn't have to. Transfer the dough to a floured surface.

Roll it out about 1/2" thick. Its fine even if its not an even circle or whatever. Just make sure the thickness is more or less even all around.

Next step is to gently transfer this to a greased pie dish. Here's what I used. I bought this pie dish ages ago anticipating this exact moment! Well, not really, but atleast it was put to good use after 7 months of buying it.

Gently lift the rolled out dough and lay it over the dish. Press it down lightly at the bottom and along the sides. If there's a gap somewhere, just take the overhanging dough fromt he sides and patch it up. Go on, nobody needs to know. I did it along the top and left hand side, can you tell? Of course you can, but, it doesn't matter. That's the beauty of a quiche.Refrigerate this crust while you put together the filling.
Pre-heat the oven to 350F / 180C.

To prepare the filling:

Heat the oil in a pan and fry the onions until golden brown. Add the mushrooms and saute until soft and all the water has evaporated from the pan. Top off with ground pepper and salt and mix well. Cool completely.

Break 2 eggs into a bowl and beat lightly. I know there are three in there but I ended up with a lot of extra filling and I really don't want you to waste good ingredients. So stay with me here, ok? Only 2 eggs needed.Add 1/2 a cup milk to the eggs.

And top off with about 3/4 cup of shredded cheddar cheese. Mix well.

To assemble and bake:

Bring out the prepared crust from the fridge.

Lay the onion mushroom mixture evenly on it.

And top off with the milk-egg-cheese mixture until it reaches almost up to the top of the crust.

Bake until the top turns golden brown and patchy in parts and the crust turns golden - about 25 to 30 mins.

Cut into wedges and serve warm.

onion & cheddar quiche

onion & cheddar quiche 

onion & cheddar quiche 

Ingredients


butter25g 
small onions , 500g (about 5 in total), halved and finely sliced
eggs 2 
pot double cream 284ml 
mature cheddar , coarsely grated  140g
FOR THE QUICHE
plain flour , 280g (plus extra for dusting)

cold butter  140g 
salt to tase

 Method:

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Vegetable quiche

Vegetable quiche

Vegetable quiche

Ingredients

For pie dough:

All-purpose flour: 2 cup

Salt: 1 teaspoon

Butter: 100 gm.

Baking powder: half teaspoon

Cold water (as required)

Oil:1 tablespoon

For filling:

Boiled potato: 1(sliced)

Capsicum: 1(sliced)

Mushroom: 1 cup

Zucchini: 1 medium (thinly sliced)

Parsley flakes: 1 tablespoon

Eggs: 4

Grated Cheddar cheese: half cup

Grated Parmesan cheese: 2 tablespoon

Dried oregano: 1 teaspoon

Onion: 1 (sliced)

Cream: 1 cup

Butter:2 tablespoon

Salt: half teaspoon

Black pepper powder: half teaspoon

Oil: 1 tablespoon

Spring onion: 2

Method:

For pie dough:

Mix above ingredients and knead the pie dough. Make roll out the pie dough.greace pie baking dish with one tablespoon oil. Set the pie dough in pie dish and bake in microwave for 4 minutes. Take out and allow it to cool.

For filling:

Heat one tablespoon oil and 2 tablespoon butter and add boiled potato, capsicum, mushroom, Zucchini, salt, black pepper and spring onion. Stir fry them for only 5 min.

in a bowl, now beat four eggs and add half teaspoon salt and half teaspoon black pepper, one cup cream and one tablespoon Parsley flakes, Dried oregano. Then add fried vegetable in this mixture. Put this mixture on baked pie. Add one cup Grated Cheddar cheese and grated parmesan cheese on top and bake in microwave for 5 mintues.delicious vegetable quiche is ready to serve.