This quiche is a vegetarian crowd pleaser.
For the pastry, pop dry ingredients into the food processor and pulse to sift. Add in butter and pulse til crumbed. Add in egg yolks and water; run/pulse until it comes together and machine starts to struggle. Wrap the dough for an hour in the fridge to rest.
For the custard filling, pre-soak porcini and cut into smaller pieces. Fry up the mushrooms using the vege oil, salt and pepper it. Add in onions, thyme, butter and cook until softened.
For the pastry case, roll out pastry. Blind bake for 10 minutes and egg wash to seal it. Layer mushrooms and emmental cheese on the bottom of the pastry shell. Mix milk, cream, eggs and seasoning with a grating of nutmeg until light and frothy. Pour half on top of the first layer. Repeat with remainder of ingredients; add some extra cheese on top. Bake for approximately 55 minutes on 175 degrees until little wobble on top in a deep ripple edge ring loose bottom pan. Leave to cool before taking out of the baking pan and cutting.
This recipe has not been edited or tested by the Bake Off Food Department
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