This mushroom tarragon quiche recipe is another one of those recipes that began life as a “we need to use what’s left in the fridge” experiment. The result of this experiment is a hearty mushroom tart which is great for a winter’s day.
Preparation Time: 20 minutes / Serves 4
- 100g butter, softened
- 100g mild cheddar cheese, grated
- 200g plain flour, sifted
- 30ml cold water
- 250g button mushrooms, coarsely diced
- 1g dried tarragon
- 1 clove of garlic, finely diced
- 1 red onion, sliced
- 20g pine nuts
- 10ml vegetable oil
- 100g baby spinach
- 1 rind of a small lemon
- 50ml thickened cream
- 4 large eggs
- Place the butter and plain flour in a bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Add the water and cheese to the dough.
- Mix until you form a dough, them refrigerate for 10- 15 minutes.
- While the dough is cooling, heat a frying pan with the vegetable oil.
- Add the mushrooms, onion, garlic, tarragon, spinach and pine nuts to the frying pan.
- On a high heat fry the mushroom mix for 10 minutes then remove from the heat.
- Remove the dough from the refrigerator and roll into a 1cm slab.
- Place the dough into a greased 20cm quiche tin.
- Blind bake the dough for 15 minutes.
- Evenly fill the quiche case with the mushroom mixture.
- In a bowl, whisk together the eggs, cream and lemon rind. Pour the egg mix on top of the mushrooms.
- Place in the oven for 20 minutes at 200°C.
Tarragon is a really strong herb and may not be your cup of tea. If so, you can substitute the tarragon out for thyme or rosemary.