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Egg-free mushroom and parmesan quiche
Egg-free mushroom and parmesan quiche
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delicious egg-free quiche that rivals the original!
Ingredients:
  • 1 sheet frozen ready-rolled shortcrust quiche pastry, partially thawed
  • 40g butter
  • 250g button mushrooms, thinly sliced
  • 2 green onions, thinly sliced
  • 62.50 ml plain flour
  • 386.25 gm reduced-fat milk
  • 40.00 ml finely chopped fresh chives
  • 62.50 ml finely grated parmesan cheese
  • 100g baby spinach
  • 1 medium red capsicum, thinly sliced
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Line a 23cm round loose-based fluted flan tin with pastry, trim any excess, and refrigerate for 30 minutes.
  • Melt one-quarter of the butter in a non-stick saucepan over low heat. Add mushroom and onion. Cook, stirring occasionally, for 2 minutes until the mushroom softens. Drain in a colander.
  • In a saucepan over medium-high heat, melt the remaining butter. Add flour and cook, stirring, for 1 to 2 minutes until bubbling. Remove from heat and gradually stir in milk until smooth. Cook for 5 minutes until the mixture boils and thickens. Then, season with salt and pepper, stir in half the chives and half the parmesan. Cover the surface with plastic wrap and set aside.
  • Preheat oven to 180°C/160°C fan-forced. Line flan tin with baking paper and fill with uncooked rice or ceramic pie weights. Bake for 10 minutes, then remove paper and weights and bake for an additional 5 to 10 minutes until golden. Remove from oven and increase temperature to 200°C/180°C fan-forced.
  • Fill the pastry case with the mushroom mixture, then sprinkle the flour mixture and remaining Parmesan on top. Bake for 10 to 15 minutes until golden. Finally, garnish with the remaining chives. Serve the quiche with a side of spinach and capsicum tossed together in a bowl.

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