Mushroom and Feta Quiche

Impress guests with this easy lunch idea.

If you find yourself on lunch duty, why not whip up this delicious showstopper of a quiche. Packed with nutritious mushrooms and calcium-rich feta, it’s a crowd-pleaser that’ll have guests begging for the recipe. Best of all, this recipe makes two quiche shells so you can cook one and freeze the other – your future self will thank you!

Note: If baking from frozen, make sure to bake the pastry for an extra 10 or 15 minutes, looking out for the same cues of a dry, golden base. If you’d like to make two mushroom quiches, simply double the filling quantities. Finally, the filling recipe uses four whole eggs, but you could also substitute one of the eggs in the filling mixture with the spare egg white from the pastry.

Makes: two quiche shells, one filling.

Ingredients

Pastry:

250g salted butter
500g plain flour
Up to 250ml cold water
1 Yallamundi Farm Organic egg yolk

Filling:

450g mushrooms, sliced
2-3 tablespoons olive oil
3 cloves garlic, crushed
Salt and pepper
4 whole Yallamundi Farm Organic eggs, or 3 whole eggs plus the egg white leftover from making the pastry.
125ml milk or cream
2 cubes Meredith Dairy marinated goat’s feta cheese

Method

Place flour and butter in the bowl of a food processor and process until there are small pebbles of butter throughout the flour.
Add the egg yolk and half the water and restart the processor, – drizzling in extra water while the motor is running. Stop adding water when the dough just comes away from the side of the bowl. Stop the motor and tip the contents of the food processor out onto your bench top. The mixture should be crumbly.
Use your hands to push the dough together, then divide into two and form it into two large discs. Wrap tightly and refrigerate for at least 30 mins, or overnight.
Once the dough is chilled, dust your benchtop and rolling pin lightly with flour. Roll each disc of dough out until the dough is roughly 4mm thick and large enough to cover the base of your tart tin, plus an extra 10-15cm for the sides of the quiche, with a little excess left over. Rotate the dough as you roll it out to ensure it doesn’t stick to the benchtop, sprinkling extra flour underneath if required.
Grease 2 x 28cm tart tins with a little butter, then gently lay a round of dough into each tin – carefully pressing the dough up the sides gently using your thumbs. Fold the excess dough over the rim of the tart tin, then use your rolling pin to roll over the tin and cut the dough neatly to fit. Use a fork to prick the bottom of the tart and refrigerate for another 30 minutes. At this stage you can also freeze the dough in the tin and bake your quiche another day.
Preheat the oven to 180°C and place a rack in the centre of the oven. Blind bake the quiche shells by lining the pastry with baking paper or foil and filling with baking weights, dried beans or rice. Bake for 30 minutes, then remove the weights and bake for another 10-15 minutes, or until the crust is dry and lightly golden. Remove from the oven and set aside, leaving the oven on.
Heat a large sized frying pan over high heat. Add in the olive oil and mushrooms and fry, stirring occasionally, for 5-8 minutes before adding the crushed garlic and salt and pepper to season. Fry the mushrooms for another 5 minutes, or until they have released their juices and the moisture has cooked off. Remove from the heat and set aside.
In a large bowl whisk together the Yallamundi Farm Organic eggs, milk or cream, and salt and pepper to season.
Add the cooked mushrooms to the quiche shell, then pour the egg mixture over the top. Crumble over the goats’ feta and bake in the centre of the oven for 20 minutes, before reducing the temperature to 160°C and bake for another 15-25 minutes, until the filling of the quiche is golden on top and the egg mixture is set.
Remove from the oven and allow to cool for 5-10 minutes before slicing.

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