The Great Australian Bake Off

This quiche is a vegetarian crowd pleaser.


  • Pastry

  • 500g plain flour

  • 20g caster sugar

  • 10g table salt

  • 300g cold cubed unsalted butter

  • 40g egg yolks (about 2 large)

  • 80ml ice cold water

  • A little egg wash

  • Custard filling

  • 15g packet of dried porcini

  • 300g fresh button mushroom

  • 300g fresh mixed wild mushrooms

  • 1 tablespoon vegetable oil

  • Salt

  • Pepper

  • 1 tablespoon unsalted butter

  • 1 small brown onion

  • 1 tablespoon thyme chopped

  • 1 cup full cream milk

  • 1 cup crème fraiche

  • 2 cups thickened cream

  • 100g Emmental de savoie cheese grated

  • 6 large eggs

  • Fresh nutmeg nut to grate


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 307kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 6g
  • Carbohydrate 20g
  • Sugar 2g
  • Sodium 279mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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