MIXED MUSHROOM DEEP DISH QUICHE
This is not a cheap dish to make, but it is a spectacular meat-free recipe fit for a cele-bratory lunch or dinner.
2 packets shortcrust pastry; thawed
45 ml olive oil
30 ml butter
1 kg mixed mushrooms (brown, white button, portabellini)
3 cloves garlic; finely grated
1 tbsp. fresh thyme leaves
Salt and pepper
200 g mature cheddar; grated
500 ml cream
6 extra-large eggs
Spray a loose bottom 20 cm cake tin with non-stick spray. Preheat the oven to 200°C.
Unroll the pastry and cut 7 cm wide strips for lining the side of the tin, and a circle for lining the bottom of the tin.
Carefully place the pastry inside the tin, slightly overlap-ping and pressing the seams to create a smooth join.
Prick with a fork on the bottom.
Line the inside with baking paper and fill with a layer of rice or beans.
Blind bake for 10 min., then remove the rice or beans and paper and bake for another 15 min.
Re-move from the oven and turn down the oven temperature to 170°C.
While the pastry is baking, heat the oil and butter in a large pan and fry the mush-rooms over high heat until they start to soften.
Add the garlic and thyme and contin-ue to fry until they are cooked.
Remove from the heat and season well with salt and pepper.
In a mixing bowl, mix the cream and eggs well and season generously with salt and pepper.
Spoon half of the mushrooms into the prepared tin and then cover with half of the grated cheese.
Pour over half of the cream mixture and then repeat with the rest of the ingredients.
Bake for 1h15 at 170°C until golden on top and slightly wobbly in the middle.
Remove from the oven and leave to stand for at least 15 min. before slicing.
Tips
• The quiche needs about 20 min. to rest before it will be ready to slice, so plan ahead.
You can easily pre-bake it earlier, and reheat it in the oven with foil over the top before serving.
Recipe posted by: Ilse van der Merwe.
