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Individual mushroom and goat's cheese quiches
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Prep Time:
65 minutes
Cook Time:
40 minutes
Total Time:
105 minutes
Wow your guests with these decadent mushroom and goat cheese quiches.
Ingredients:
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml thyme sprigs
  • 100g button mushrooms, thinly sliced
  • 100g Swiss brown mushrooms, thinly sliced
  • 4 Free Range Eggs, lightly whisked
  • 160ml thickened cream
  • 100g goat’s cheese, crumbled
  • 225g plain flour
  • 125g butter, chopped
  • 2 Free Range Egg yolks
  • 10.00 gm chilled water
Instructions:
  • For a delicious shortcrust pastry, combine flour and butter in a food processor until fine crumbs form. Add egg yolks and water, then process until the dough just comes together. Transfer the dough onto a lightly floured surface and gently knead it until smooth. Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes to rest.
  • Preheat the oven to 200C. Roll out the pastry on a lightly floured surface into a 3mm-thick disc. Line six 8cm round tart tins with removable bases with the pastry, trim any excess with a sharp knife, and chill in the fridge for 15 minutes.
  • Prepare the pastry by lining it with baking paper and filling it with pastry weights or rice. Bake for 10 mins until lightly golden. Remove the paper and weights or rice, then bake for an additional 8-10 mins until the pastry is golden. Remove from oven and reduce the temperature to 160°C.
  • Melt butter in a frying pan over low heat. Sauté onion for 5 minutes until soft. Stir in garlic and half of the thyme, cook for 1 minute until fragrant. Add mushrooms and cook for 5 more minutes until tender. Allow to cool slightly.
  • In a jug, lightly beat together the egg and cream, then season with salt and pepper. Divide the mushroom mixture and crumbled goat’s cheese among the pastry cases. Pour the egg mixture on top, sprinkle with the remaining thyme, and bake for 20 minutes or until the filling is just set.

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