Mushroom quiche

Light and tasty, this mushroom quiche makes a perfect brunch or lunch served with salad.

  • 30 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


  • 1 1/2 cup plain flour
  • 75 gram chilled butter, chopped
  • 2 tablespoon grated parmesan
  • 1/4 cup chilled water
Mushroom quiche
  • 20 gram butter
  • 100 gram mushrooms, sliced
  • 1/2 leek, washed, sliced
  • 1 teaspoon thyme leaves, plus extra, to serve
  • 1 garlic clove, crushed
  • 4 eggs
  • 3/4 cup thickened cream
  • 1 teaspoon dijon mustard
  • 1/4 cup grated tasty cheese


Mushroom quiche
  • 1
    Preheat oven to 180°C. Lightly grease a 23cm round flan pan with removable base.
  • 2
    Combine flour, butter and cheese in food processor. Pulse until crumbs form. With motor running, gradually add water, until dough forms. Wrap in plastic wrap. Chill 15 minutes.
  • 3
    Melt butter in a frying pan on medium. Saute mushrooms, leek, thyme and garlic 3-4 minutes, until tender. Cool slightly.
  • 4
    Roll out pastry between two sheets of baking paper until 4mm thick. Ease pastry into pan, trimming edges. Chill 10 minutes.
  • 5
    Line pastry case with baking paper, fill with dried beans or rice and bake blind 12-15 minutes. Remove paper and filling. Bake uncovered 5-10 minutes, until base is lightly golden. Cool slightly.
  • 6
    In a jug, whisk eggs, cream and mustard together. Season. Spread mushroom mixture over pastry. Pour egg mixture over. Sprinkle with cheese.
  • 7
    Bake 20-25 minutes. until golden and set. Sprinkle with thyme to serve.

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