Mushroom and Sundried Tomato Quiche Recipe

By Michelle Hanlon Published: January 11, 2015

• Yield: 4 - 6 Servings
• Prep: 45 mins
• Cook: 30 mins
• Ready In: 1 hr 15 mins

Ingredients

• 2 Cups plain wholemeal flour
• 150 g Unsalted butter Chopped into small pieces
• 140 ml Ice cold water You may need more or less depending on your pastry
• 2 Field mushrooms Sliced
• 8 - 10 Sundried tomatoes Roughly chopped
• 1/4 red onion Adjust depending on size of your onion
• 5 eggs
• 200 ml milk
• 1 Tbsp Plain flour
• 1 Cup cheese Grated
• salt For seasoning
• pepper For seasoning

Instructions

1. Using a food processor, incorporate the butter into the wholemeal flour (leaving the butter as small chunks still), then turn out into a bowl.
2. Gradually mix the water into the butter and flour, using a butter knife. Add enough water until the mixture is evenly moist, form into a ball, gently flatten and chill for at least twenty minutes (I left mine in the fridge for closer to forty five minutes).
3. Sprinkle a little flour on your work surface and roll the pastry out to fit a 24cm quiche tin. Form pastry into tin, trim as necessary and then blind bake for 15 minutes at 180 degrees.
4. Meanwhile, prep your filling. Slice mushrooms, chop sundried tomatoes, dice onion and grate cheese. Fry the onion and mushrooms until soft and then add the sun dried tomatoes for a couple of minutes.
5. Whisk together eggs, milk, plain flour and salt and pepper.
6. Once the quiche shell has finished blind baking, sprinkle half the cheese on the bottom. Place onion, mushroom and sundried tomato mix on top and spread evenly over the pastry. Top with remaining cheese.
7. Pour egg mix into the quiche shell, filling just below the top of the pastry.
8. Bake for 30 minutes at 180 degrees or until the quiche has set.
9. Serve with a salad. We threw together some tomatoes, red onion and basil (fresh from the garden), dressed with red wine vinegar and olive oil and seasoned with salt and pepper for a fresh, tasty side.

• Course: Dinner