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.

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.