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November 17, 2019

Smokey Mushroom and Cheese Quiche

Posted on October 8, 2019 by in cheese, vegetarian

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The Smokey Mushroom and Cheese Quiche is a little different to your average mushroom and cheese quiche. How?


I made the Smokey Mushroom and Cheese Quiche, by grilling the mushrooms on a griddle pan first. It adds a lovely meaty flavor to the dish, which makes it perfect for a family that is half vegetarian and half carnivore.

Another addition to this not-so-classic-quiche, is the full fat yogurt. It kind of takes this quiche to the edge where it almost becomes a savoury cheesecake. For the crust you have two options, a cheesy, buttery crust or if you are banting, try this almond crust. For a more affordable version, try this crust made with coconut flour.

Smokey Mushroom and Cheese Quiche

For the crust

Place the following in processor:

250 ml flour
250 ml strong cheddar cheese, grated
125 ml soft butter
1 t/5 ml dry mustard

Process until it comes together in a ball of pastry – rest for 20min(if you can).
Press dough out into a quiche pan.

For the filling

Ingredients

300 g mushrooms – I love to use an assortment, such as porcini, button, enoki and brown mushrooms

olive oil

a few drops liquid smoke (available at most deli’s) – optional

salt/pepper to taste

2 ml cayenne pepper

15 ml fresh thyme

500 ml Fairview Full Cream Yoghurt

4 x-large eggs

100 g Cheddar with Garlic & Rosemary – grated

125 ml milk

fresh herbs for serving

Method

Preheat oven to 180 C. Make the crust and press into quiche pan. Place in refrigerator to set until filling is ready. To make the filling, cut half the mushrooms into smaller pieces and fry in pan with a little olive oil, salt and pepper. The other half you keep whole, drizzle with olive oil and the liquid smoke (if using) and roast on a griddle pan until cooked and charred. To make the “custard, place yogurt, eggs, milk, fresh thyme and seasoning in a bowl and whisk. Add the grated cheese. Pour the mixture into the crust and pace the grilled and fried mushrooms into the custard. I like to keep it rustic. Bake the quiche for 35 – 40 minutes. The filling must not be completely set in the middle, it must have a slight wobble. when it cools down, it will set. Serve with nothing but a simple green salad.

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