Quiche aux Champignons (Mushroom and Gruyère Quiche)
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Ingredients
- 1 ready-rolled shortcrust pastry
- 250 g chestnut mushrooms, sliced
- 100 g gruyère cheese, grated
- 3 eggs
- 200 ml double cream
- 1 garlic cloves
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 1004 kcal
- Protein
- 22.9 g
- Carbohydrate
- 61.4 g
- of which sugars
- 4.6 g
- Fat
- 72.7 g
- of which saturates
- 38.5 g
- Fibre
- 2.9 g
- Salt
- 1.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6) and line a 23cm tart tin with the pastry, pressing it into the edges.
- 2
Prick the base with a fork, line with baking paper and baking beans, and bake for 12 minutes, then remove the paper and beans and bake for a further 5 minutes.
- 3
Melt the butter in a pan and cook the mushrooms for 6-7 minutes until golden and any liquid has evaporated, then add the garlic and cook for 1 minute. Leave to cool slightly.
- 4
Whisk the eggs with the double cream and season well.
- 5
Scatter the mushrooms and gruyère cheese over the pastry base and pour over the egg mixture.
- 6
Bake for 28-32 minutes until just set and golden. Rest for 5 minutes before slicing.
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