Delicious Magazine is a great source of reliable recipes, they devote a section to 'veggie matters', which is where this quiche recipe came from.
If you are off on a picnic anytime soon, this is the perfect quiche to take with you!
The recipe title should be 'with parsley pastry', but I feared I would possibly end up with green pastry! Maybe, I just wasn't feeling very lucky the day I made the quiche and so decided to play it safe using the usual shortcrust pastry.
I always use Delia's foolproof method for baking the pastry 'blind' and to date it has never let me down, also it gives a wonderful crisp pastry without all the messing about with parchment paper and baking beans.
Quiche can take forever to make, but I now make mine in stages, it seems to be less painful this way.
. Make the pastry and rest in the fridge.
. Later remove pastry from the fridge, roll out, line the tin and prick the pastry with a fork.
. Pop lined tin in the freezer overnight.
. Remove pastry case and prepare to Delia's instructions.
. Whilst the pastry case is cooking, deal with the filling ingredients.
If you are off on a picnic anytime soon, this is the perfect quiche to take with you!
The recipe title should be 'with parsley pastry', but I feared I would possibly end up with green pastry! Maybe, I just wasn't feeling very lucky the day I made the quiche and so decided to play it safe using the usual shortcrust pastry.
I always use Delia's foolproof method for baking the pastry 'blind' and to date it has never let me down, also it gives a wonderful crisp pastry without all the messing about with parchment paper and baking beans.
Quiche can take forever to make, but I now make mine in stages, it seems to be less painful this way.
. Make the pastry and rest in the fridge.
. Later remove pastry from the fridge, roll out, line the tin and prick the pastry with a fork.
. Pop lined tin in the freezer overnight.
. Remove pastry case and prepare to Delia's instructions.
. Whilst the pastry case is cooking, deal with the filling ingredients.
Well, it works for me anyway!!
Equipment: 35cm x 10cm x 3cm deep fluted tart tin with loose base.
You will need: 30g unsalted butter, 1 finely chopped red onion, 200g sliced button mushrooms, 1 tsp lemon juice, 4 tbs chopped fresh flatleaf parsley, 3tbs snipped fresh chives, 2 large free-range eggs lightly beaten, 170ml whipping cream.
For the pastry: 155g plain flour, 3tbs very finely chopped fresh flatleaf parsley (if you are making the parsley pastry), 90g cold unsalted butter chopped, 1 large free-range egg yolk and you may need a couple of teaspoons of iced water.
1. To make the pastry, sift the flour and a pinch of salt into a large bowl. Mix the parsley through. Lightly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add the egg yolk to the well and mix, using a knife, until a rough dough forms, adding a little iced water if needed. Turn out onto a lightly floured surface and gather into a ball. Cover with cling film and chill for at least 30 minutes.
2.Roll out the pastry on a sheet of baking paper until large enough to fit the base and sides of the tin. Line the tin and trim the edges. Chill for 20 minutes.
3.Preheat the oven to 190°C/170°C fan/Gas5. Bake the pastry shell using Delia's method. Remove from the oven and reduce the oven temperature to 180°C/fan160°C/Gas4.
4. Make the mushroom filling. Melt the butter in a frying pan, add the onion and saute over a medium heat for 5 minutes or until softened. Add the mushrooms and saute for 3 minutes until soft. Stir in the lemon juice and herbs. In a separate bowl, mix the eggs and cream together and season with sea salt and freshly ground pepper.
5. Spread the mushroom mixture into the pastry shell and pour the egg mixture over the top. Bake in the oven for 25 minutes or until the filling has set.
6. Serve warm or at room temperature.
Equipment: 35cm x 10cm x 3cm deep fluted tart tin with loose base.
You will need: 30g unsalted butter, 1 finely chopped red onion, 200g sliced button mushrooms, 1 tsp lemon juice, 4 tbs chopped fresh flatleaf parsley, 3tbs snipped fresh chives, 2 large free-range eggs lightly beaten, 170ml whipping cream.
For the pastry: 155g plain flour, 3tbs very finely chopped fresh flatleaf parsley (if you are making the parsley pastry), 90g cold unsalted butter chopped, 1 large free-range egg yolk and you may need a couple of teaspoons of iced water.
1. To make the pastry, sift the flour and a pinch of salt into a large bowl. Mix the parsley through. Lightly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add the egg yolk to the well and mix, using a knife, until a rough dough forms, adding a little iced water if needed. Turn out onto a lightly floured surface and gather into a ball. Cover with cling film and chill for at least 30 minutes.
2.Roll out the pastry on a sheet of baking paper until large enough to fit the base and sides of the tin. Line the tin and trim the edges. Chill for 20 minutes.
3.Preheat the oven to 190°C/170°C fan/Gas5. Bake the pastry shell using Delia's method. Remove from the oven and reduce the oven temperature to 180°C/fan160°C/Gas4.
4. Make the mushroom filling. Melt the butter in a frying pan, add the onion and saute over a medium heat for 5 minutes or until softened. Add the mushrooms and saute for 3 minutes until soft. Stir in the lemon juice and herbs. In a separate bowl, mix the eggs and cream together and season with sea salt and freshly ground pepper.
5. Spread the mushroom mixture into the pastry shell and pour the egg mixture over the top. Bake in the oven for 25 minutes or until the filling has set.
6. Serve warm or at room temperature.
