Mushroom-Shallot Quiche

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

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This elegant mushroom and shallot quiche is a sophisticated vegetarian dish that celebrates deep, earthy flavours and delicate textures. The homemade buttery pastry provides a crisp, golden base for a rich custard filling, enriched with sautéed shallots, tender mushrooms and a hint of fresh thyme. Using Gruyère cheese adds a wonderful nutty note that complements the woodland flavour of the mushrooms perfectly, making it a standout choice for a weekend brunch or a light seasonal supper.

Ideal for entertaining, this quiche is as versatile as it is delicious. It can be prepared in advance and served either warm or at room temperature alongside a crisp green salad and some new potatoes. Whether you are hosting a garden lunch or looking for a comforting meat-free meal, this recipe offers a professional finish that is sure to impress your guests while remaining simple enough for a confident home cook to master.

Ingredients for Mushroom-Shallot Quiche

190g plain flour
1 ملعقة صغيرة ملح
1 ملعقة صغيرة سكر
100g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 بيضة كبيرة
1 teaspoon cold water
1 large egg white, lightly beaten
1 1/2 tablespoons unsalted butter
80g chopped shallots (about 2 medium)
230g mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided
180ml whipping cream
2 بيضات كبيرة
رشة ملح
Pinch of ground black pepper
2 spring onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese

How to make Mushroom-Shallot Quiche

Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.

Preheat oven to 204°C. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.

Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 177°C. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with spring onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.