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Mushroom & Cheese Quiche


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

Serve with a leafy green salad for best effect.


  • 1 cup(s) Plain Flour
  • 1/2 teaspoon(s) salt
  • 6 tablespoon(s) cold butter, cubed
  • 1/4 cup(s) grated Parmesan cheese
  • 1/4 cup(s) grated Parmesan cheese
  • 1 cup(s) chopped onion
  • 100 grams button mushrooms
  • 2 cloves garlic, finely chopped
  • 1 teaspoon(s) dried thyme
  • 1 1/4 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) ground black pepper
  • 8 large eggs
  • 1/2 cup(s) milk
  • 1 cup(s) grated cheddar cheese


Step 1

To make the crust: Whisk together the dry ingredients. Rub in the butter until the mixture is crumbly. Add the parmesan cheese and water, stirring gently until all is evenly moistened. Roll into a ball, wrap, and refrigerate for 30 minutes.

Step 2

To make the filling: Heat the butter in a pan, add the onions and cook for 5 minutes.

Step 3

Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes. Mix in the garlic, thyme, 1/2 teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.

Step 4

Preheat the oven to 190°C

Step 5

Combine the eggs, milk, and remaining 3/4 teaspoon of salt.

Step 6

To assemble the quiche: Transfer the dough to a floured surface, and roll it to fit either round or rectangular quiche dish. Bake blind for 15 minutes.

Step 7

Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture. Bake the quiche for 35 to 40 minutes, until golden.

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