Mushroom Quiche


  • 1 recipe Paprika & Gruyère Pastry 
  • 250g unsalted butter 
  • 8 cloves garlic, crushed
  • 1kg button mushrooms, sliced 
  • handful fresh thyme leaves 
  • salt and freshly ground pepper 
  • 12 eggs 
  • 1/3 cup cream 
  • ¾ cup grated Parmesan 
  • 1½ cups chopped bacon

Baked Button Mushrooms

  • 12 button mushrooms 
  • rind and juice of 2 lemons 
  • salt and freshly ground pepper 
  • several sprigs thyme


Makes 1 x 28cm round quiche

This may seem like a lot of butter to cook the mushrooms in, but they will soak it all up and have a beautiful flavour as a result.

Grease a 28cm round loose-bottom tart tin. On a floured bench, roll out pastry to 5mm thick. Line base and sides of prepared tin with pastry, trimming edges. Leave to rest in refrigerator for at least 50 minutes.

Melt butter in a frying pan over medium heat and cook garlic for 1 minute. Add mushrooms and cook until mushrooms soften. Add thyme leaves and season with salt and pepper. Set aside to cool.

Preheat oven to 180°C. Place lined tart tin on a baking tray.

Sprinkle unbaked pastry case with Parmesan. Spoon cooked mushrooms into pastry case and scatter bacon over.

In a large jug, whisk eggs and cream to combine and pour into filled pastry case to 2mm below the rim. Season with salt and pepper. Bake in centre of oven for 50 minutes, until filling is set. Check by pressing gently on top of quiche; if no liquid seeps out, it is ready. Serve with Baked Button Mushrooms.

Baked Button Mushrooms

Preheat oven to 250°C. P1ace button mushrooms (stalks up) on a baking tray. Peel rind from lemons using a vegetable peeler and place on top of mushrooms. Squeeze the lemon juice over. Season with salt and pepper and sprinkle thyme sprigs over. Cover with foil and bake for 10 minutes. Serve cooked mushrooms with quiche and garnish with more thyme.