Mushroom Tarragon Quiche: Recipe

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


  • 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


  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.



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.

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


Falafel Omisi, Yokine

Volare, Maylands

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