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Mushroom and ricotta quiche
Mushroom and ricotta quiche
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Delicious pork-free quiche recipe for non-pork eaters.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 18.20 gm olive oil
  • 50g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 200g button mushrooms, thickly sliced
  • 200g Swiss brown mushrooms, thickly sliced
  • 125.00 ml flat-leaf parsley, finely chopped
  • 2 eggs, plus 1 extra, lightly beaten, for eggwash
  • 25g (1/3 cup) finely grated parmesan
  • 250ml (1 cup) pouring cream
  • 240g (1 cup) firm fresh ricotta (see note)
  • Baby watercress salad (optional), to serve
Instructions:
  • Preheat your oven to 200°C and grease a pan. Cut 1 pastry sheet in half, place the halves on either side of the remaining sheet, and press them together. Roll the joined pastry between two sheets of baking paper until it fits the pan. Press the pastry into the pan, trim the edges, and freeze for 15 minutes.
  • Heat oil and butter in a large frying pan over high heat. Sauté onion and garlic until softened, about 3 minutes. Add mushrooms and cook until browned, about 5 minutes. Stir in parsley before serving.
  • Place a sheet of baking paper in the pastry shell and fill it with dried beans or rice to weigh it down. Bake for 12 minutes, then carefully take out the paper and beans. Brush the pastry with eggwash and bake for an additional 5 minutes or until it is dry.
  • After draining the mushrooms, place them into the pastry shell and sprinkle Parmesan over the top. In a jug, whisk together the cream and eggs, season with salt and pepper. Pour the cream mixture into the pastry shell and crumble the ricotta on top.
  • Place the pan on a baking tray and bake for 20 minutes or until the filling is light golden and just set. Let it stand for 10 minutes, then cut into wedges and serve with watercress salad, if desired.

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