Mushroom and pancetta quiche

  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
  • Print


Mushroom and pancetta quiche
  • 60 gram butter
  • 3 (75g) green onions, chopped finely
  • 200 gram button mushrooms, sliced thickly
  • 100 gram swiss brown mushrooms, sliced thickly
  • 2 clove garlic, crushed
  • freshly ground black pepper and salt, to season
  • 3/4 cup (180g) sour cream
  • 2 eggs
  • 100 gram pancetta, sliced thinly
  • 1 1/2 cup (225g) plain flour
  • 125 gram butter, coarsely chopped
  • 1 egg yolk
  • 2 tablespoon iced water, approximately
  • small fresh basil leaves, to garnish


Mushroom and pancetta quiche
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    To make the shortcrust pastry: Using a food processor, process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Knead pastry on a floured surface until smooth, enclose in plastic wrap; chill for 1 hour.
  • 3
    Roll pastry between sheets of baking paper until large enough to line a 28cm loose-based flan tin. Lift pastry into tin; press into side, leaving edge overhanging slightly. Place tin on an oven tray; chill for 30 minutes.
  • 4
    Cover pastry with baking paper, fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for another 15 minutes. Trim pastry edge with a sharp knife.
  • 5
    In a large frying pan, heat butter over medium heat. Add onion; cook, stirring, for about 1 minute or until onion softens. Add mushrooms; cook, stirring, for about 2 minutes or until mushroom softens. Stir in garlic; cook, stirring, for about 1 minute, or until fragrant. Season to taste; cool.
  • 6
    Spoon mushroom mixture into pastry case. In a medium bowl, combine sour cream and eggs; season. Pour egg mixture over mushrooms. Top with pancetta. Bake for about 25 minutes or until set. Top with basil before serving.

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