Sunday, 7 April 2013

Mushroom, Sage and Mustard Quiche

This quiche made me realise what a difference it makes to use cream in the filling. Previously, I've always used eggs and milk, but there was a pot of double cream in the fridge, leftover from Easter, and I didn't want to use it in calorific desserts which we shouldn't be eating. Using it in the quiche made the custard part of the filling more full-bodied and richer in flavour.

I made a traditional shortcrust pastry mix, using half lard and half butter, but before adding the water I added in a heaped teaspoon of wholegrain mustard and 25g finely grated parmesan cheese. I baked the pastry case blind, and also brushed the inside of the case with beaten egg, which I dried out in the hot oven, but it still didn't stop a soggy bottom.

The filling was half a medium onion, finely diced, sauteed with 400g of sliced mushrooms and a crushed clove of garlic, until there was no excess water in the pan. I added half a dozen shredded sage leaves towards the end of cooking and seasoned the mixture with salt and pepper. The custard was 3 large eggs, 150mls double cream, 50mls semi-skimmed milk plus the egg left over from egg-washing the case (about half an egg). After the mushroom filling and the custard were in the case I sprinkled over about 25g finely grated mature cheddar and baked the quiche at 150C for about 40 minutes, turning up the temperature a little at the end, to make sure the filling browned a little.

The sage complimented the mushrooms better than I expected, and the cheese and mustard in the pastry added an extra savoury note - not overwhelming, but it was noticeable that something extra had been added. Apart from the soggy pastry bottom, this was a very succesful dish.


belleau kitchen said...

ooh I haven't made my first quiche of the year yet but your gorgeous photo and recipe plus this sunshine is making me think about it more and more!

Foodycat said...

That looks delicious! I would never have thought of sage - I generally use tarragon when mushrooms are around.

Miss C Flash said...

This looks delicious. I, like you, used to use eggs and milk, but as soon as I discovered how nice using double cream is in a quiche, i've never looked back x

Caroline said...

Oh, it's so long since I've had quiche and you've definitely sparked a craving now - this looks delicious.

Choclette said...

Suelle, this looks so delicious and soggy bottom or no soggy bottom, your pastry sounds scrumptious.