Learn how to make an easy quiche with mushrooms and onions. This is a vegetarian quiche recipe that uses eggs.
I am really not sure why I have never made quiche before. It’s quite fail-proof and lends itself so well to customisations. While eggless quiche recipes are really popular all over the Internet now, I wanted to try a simple basic quiche recipe for my first attempt at making quiche. I am super happy with the results and while the slice down there is not smooth and picture-perfect, it tasted mighty darn good.
Golden Onion Mushroom Quiche Recipe
Makes 8 generous wedges and 4 mini quiches
Ingredients
For the pastry:
1 cup + 2tbsp flour (200gm)
100gm unsalted butter, frozen
1/4 tsp baking powder
1 beaten egg
A generous pinch of salt
For the filling:
2 cups chopped mushrooms (I used button mushrooms)
1 large onion, chopped
1/2 cup milk
3/4 cup shredded cheddar cheese
2 beaten eggs
Freshly ground pepper
Salt to taste
1 tbsp oil
How to Make Quiche:
For the pastry:
Mix flour, salt and baking powder together. Ideally, you should sieve this. Ideally. Grate the frozen butter and mix it well with fingertips until the mixture resembles coarse sand.
Sidenote: I would recommend grating the butter only if you have someone to outsource the washing of the said grater. If not, just cut the butter into cubes and follow this process.
Add the egg and bring the dough together. You can add a few drops of ice cold water if needed at this stage, but I didn’t have to. Transfer the dough to a floured surface.
Roll it out about 1/2″ thick. Its fine even if its not an even circle or whatever. Just make sure the thickness is more or less even all around.
Next step is to gently transfer this to a greased pie dish. Here’s what I used. I bought this pie dish ages ago anticipating this exact moment! Well, not really, but atleast it was put to good use after 7 months of buying it.
Gently lift the rolled out dough and lay it over the dish. Press it down lightly at the bottom and along the sides. If there’s a gap somewhere, just take the overhanging dough fromt he sides and patch it up. Go on, nobody needs to know. I did it along the top and left hand side, can you tell? Of course you can, but, it doesn’t matter. That’s the beauty of a quiche.
Refrigerate this crust while you put together the filling.
Pre-heat the oven to 350F / 180C.
To prepare the filling:
Heat the oil in a pan and fry the onions until golden brown. Add the mushrooms and saute until soft and all the water has evaporated from the pan. Top off with ground pepper and salt and mix well. Cool completely.
Break 2 eggs into a bowl and beat lightly. I know there are three in there but I ended up with a lot of extra filling and I really don’t want you to waste good ingredients. So stay with me here, ok? Only 2 eggs needed.
Add 1/2 a cup milk to the eggs.
And top off with about 3/4 cup of shredded cheddar cheese. Mix well.
To assemble and bake:
Bring out the prepared crust from the fridge.
Lay the onion mushroom mixture evenly on it.
And top off with the milk-egg-cheese mixture until it reaches almost up to the top of the crust.
Bake until the top turns golden brown and patchy in parts and the crust turns golden – about 25 to 30 mins.
Cut into wedges and serve warm.
I had some leftover dough and filling so I made 4 of these adorable mini quiches with it in these tart moulds that came with my old oven. These only need to be baked for about 20 mins and are fantastic single-serving portions for parties or potlucks.