Ingredients
1-2 frozen shortcrust pastry
defrosted
200g button mushrooms
sliced
30g butter
1 tbsp olive oil
(20ml)
1 clove garlic
crushed
¾ cup cooked chicken
diced
¼ cup grated tasty cheese
4 eggs
¾ cup fresh cream
(180ml)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20-24cm flan tin
- 1 Foil
- 1 Dry beans, lentils or baking weights
- 1 Large frypan
Instructions
- Preheat oven to 200°C conventional (180°C fan-forced).
- Line a 20-24cm flan tin with pastry, sealing joins and trimming to fit.
- To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes.
- Remove beans and foil, then return to oven for a further 5-10 minutes until lightly brown.
- Reduce oven temperature to 180°C conventional (160°C fan-forced).
- Melt butter with oil in a large frypan. Cook mushrooms for 5-7 minutes until nicely browned.
- Add garlic and cook for a further minute.
- Turn off heat, add chicken and stir to combine. Season well with salt and pepper.
- Distribute mixture evenly in base of pastry case then top with grated cheese.
- Whisk eggs and cream. Pour into pastry case over mushroom mix.
- Return to oven and bake for 25-30 minutes until just set but still a little wobbly.
- Serve warm or at room temperature with a big green salad.
Notes
Tip
Pastry quantities and cooking times will vary depending on the diameter and depth of your quiche dish.
Variation
Choose feta, gruyere or parmesan cheese for a more grown-up version.
