I am hooked on mushroom quiche after having tasted those from Tammy's Kitchen. I tried to replicate those sold at Tammy and I am surprised that it is tasted good. 75 percent as near to those of Tammy :p . Mixed Mushroom Quiche recipe from Australian Women’s Weekly Cookbook .
I took on the advice of The Little Teochew and used crème fraiche and it turned out smooth and more tasty and I used fresh mushrooms like shiitake, korean shimeiji and oyster mushroom for the fillings with lotz of cheddar and mozzarella cheese. Actually , it is not that hard to make, if not for my arm, I would want to make this everyday :p Pity WB who has to do the washing and cleaning up everyday .
Mixed Mushroom Quiche
½ cup wholemeal flour
½ cup plain flour
1 egg yolk
2 tsp lemon juice
650 g of mixed mushrooms, such as oyster, chanterelle, shiitake and Portobello
2 pips garlic – chopped fine
1 tsp black pepper - ground
1 tbsp of olive oil
1 tbsp of butter
80 ml crème fraiche
150 g grated cheddar cheese & mozarella
28 g pine nuts - * I omitted this
Sift flours into basin, return husks from sifter to basin, rub in butter, add egg yolk and enough lemon juice to just combine ingredients. Cover, refrigerate 30 mins. Roll out the pastry dough and transfer to a 9” flan tin. Bake blind for 10 mins. Remove from the oven and cool the tart shell.
To prepare the fillings.
Blend together the crème fraiche and eggs together until smooth. Heat the butter and olive oil in a frying pan and sauté the garlic , black pepper till fragrant , add in the mushrooms and stir fry for 10-15 mins until they are tender and any liquid has evaporated.
To assemble :
Layer ½ of the mushroom mixture, half of the grated cheese mixture on the tart shell , repeat the layer process and fill up with the crème fraiche and egg mixture. Sprinkle with pine nuts and bake for 30 mins or until the filling is golden brown. * I omitted the pine nuts – I sprinkle some rosemary herbs on the surface instead.
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