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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.

mushroom tarragon quiche recipe


Preparation Time: 20 minutes / Serves 4


Ingredients

  • 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

Method

  1. Place the butter and plain flour in a bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
  2. Add the water and cheese to the dough.
  3. Mix until you form a dough, them refrigerate for 10- 15 minutes.
  4. While the dough is cooling, heat a frying pan with the vegetable oil.
  5. Add the mushrooms, onion, garlic, tarragon, spinach and pine nuts to the frying pan.
  6. On a high heat fry the mushroom mix for 10 minutes then remove from the heat.
  7. Remove the dough from the refrigerator and roll into a 1cm slab.
  8. Place the dough into a greased 20cm quiche tin.
  9. Blind bake the dough for 15 minutes.
  10. Evenly fill the quiche case with the mushroom mixture.
  11. In a bowl, whisk together the eggs, cream and lemon rind. Pour the egg mix on top of the mushrooms.
  12. Place in the oven for 20 minutes at 200°C.

Notes

 

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.