It’s now day two in my five-day packed lunch saga, and today it was this hugely tasty quiche. It’s easy to think that the more ingredients you add to something, the more tasty it gets. With this quiche however, that couldn’t be more wrong.
It’s all in how you cook the mushrooms, as well as being able to balance the pungency of the mushrooms with the savouriness of the parmesan.
One of the best things about quiche is how versatile it is. It tastes delicious both hot and cold, and it’s so easy to freeze. I just cut mine into the correct portion sizes, wrap them up in clingfilm, and pop them in the freezer.
When I put this in my lunch box, I tend to either add some lettuce leaves, in which case I bring a mini jar of salad dressing to pour over the leaves when I’m ready to have my lunch, or I put it together with a potato salad. You can really have it with just about anything.
For the pastry
120g plain white flour
75g salted butter
a little water
Knob of butter
250g portobello mushrooms finely chopped
2 tsp fresh thyme leaves
salt and pepper
2 eggs and 1 egg yolk
60g parmesan cheese grated
18cm flan dish
- The easiest and most reliable way to make shortcrust pastry is to sift it into a food processor, add the chopped up butter from the fridge, and whiz up until it looks like very find breadcrumbs.
- Continue whizzing the flour and butter in your food processor, and add a tbsp of cold water. Add another 1 or so tbsp of water if the dough doesn’t come together. Once it has started to come together, tip the contents out onto a floured worktop and pat into a round. Wrap in clingfilm, and pop in the fridge for 20 minutes. Put the oven on to 180 degrees celsius.
- After twenty minutes, take the dough out of the fridge and roll thinly onto a floured worktop. Once it’s big enough to line your flan dish, pop it in, press into all the nooks and crannies so it perfectly lines the dish, then cut away the edges spilling over. Bake blind by putting some baking paper on the flan and pouring in some baking beans, for about 15 minutes. Take the baking paper and baking beans out and cook for a further 5-10 minutes.
- Melt the butter over a high heat until it starts to go brown, then add the mushrooms with the thyme, and season with salt and pepper. Cook until all the juices have been absorbed and allow to cool.
- In a separate bowl, whisk the cream with the eggs, stir in the mushrooms and most of the parmesan cheese. Add a tad more pepper and pour into the pastry shell. Sprinkle over the remainder of the cheese and bake in the oven at 180 degrees celsius for 30-40 minutes, until the filling has set and the top is golden.