Serves: 4
Prep time: 15 minutes
Cook time: 30-35 minutes
This recipe uses Kate's Go-To Pastry Base!
If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.
INGREDIENTS
- Kate's Go-To Pastry Base
- 1 Tbsp butter or olive oil (optional)
- 1 Garlic Clove, finely chopped
- 1 Tbsp Fresh Thyme Leaves
- 200g Mixed Mushrooms (we used Swiss brown, oyster and shiitake), sliced
- 5 Large eggs
- 1/2 Cup milk
- 50g Grated cheese (e.g. parmesan, gruyère or feta crumbled - optional)
- Salt & paper to taste
METHOD
Cook the mushrooms:
- Heat olive oil (or butter if using) in a pan over medium heat.
- Stir in garlic and thyme, cook for 1 more minute.
- Add mushrooms, season with salt and pepper, and cook until golden and dry (about 10 mins). Let cool slightly.
Make the egg mix:
- In a jug or bowl, whisk eggs, milk, cheese (if using), salt and pepper
Assemble the tart:
- In Kate's Go-To Pastry Base, spread the mushroom mixture evenly across the base.
- Pour over the egg mixture
- Top with a few extra mushroom slices or herbs if you like.
Bake:
-
Bake at 170°C (fan) for 30–35 minutes, until the center is just set.
- Cool slightly before slicing & devouring!
Kates Hot Tips!
- Bake
until the centre just has a gentle wobble – for a silky, custardy texture.
- Let the quiche sit for at least 10 minutes after baking so the custard can finish setting. It will slice more cleanly.
