We suggest making Quiche with Mushrooms and Cherry Tomatoes. A classic French-inspired quiche, perfect for brunch or a light dinner.
Ingredients:
For the pastry:
- 225g all-purpose flour
- 140g cold unsalted butter, cubed
- Salt
- 1 tbsp powdered sugar
- 1 egg yolk
- 3 tbsp cold water or milk
For the filling:
- 2 tbsp olive oil
- 1 onion, chopped
- 250g mushrooms, sliced
- 1 cup heavy cream
- 2 eggs
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- A few sprigs of fresh parsley
- 12-15 cherry tomatoes, halved
Instructions:
- Make the pastry: In a large bowl, combine the flour and a pinch of salt. Add the cubed butter and rub together until it resembles breadcrumbs. Stir in the powdered sugar, egg yolk, and cold water or milk until a dough forms. Gather into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Prepare the pastry case: Preheat oven to 200°C (400°F). Roll out the pastry on a lightly floured surface and place in a 23cm (9-inch) fluted tart tin. Trim the edges. Line with parchment paper and fill with baking beans. Bake for 20 minutes. Remove the paper and beans, and bake for an additional 5-10 minutes until golden brown.
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened. Add the sliced mushrooms and cook until tender.
- Combine the filling ingredients: In a bowl, whisk together the heavy cream, eggs, salt, pepper, Parmesan cheese, and chopped parsley.
- Assemble the quiche: Pour the mushroom mixture into the pre-baked pastry shell. Pour over the egg and cream mixture. Arrange the cherry tomatoes on top.
- Bake: Reduce the oven temperature to 160°C (325°F) and bake for 40-45 minutes, or until the filling is set and golden brown.
- Serve: Let cool slightly before serving. Enjoy warm or at room temperature.
Note: For a vegetarian option, use a dairy-free alternative for the butter and cheese. You can also add other vegetables to the filling, such as spinach or zucchini.
