Mushroom, Shallot & Sautéed Potato Quiche
Time for a second autumnal quiche and for this one I’m starting with a simple homemade cheesy herb pastry. Flour butter and cheese into a bowl and rub together until it resembles breadcrumbs, then mix in the seasoning and herbs and add enough water to bring it together into a dough.
Now we’re going to saute the vegetables which for this one are potatoes, mushrooms and onions and once that’s done we make the savoury custard which is as simple as eggs, cream and Greek yoghurt.
And then it’s just a matter of assembly. I’m using two rectangular fluted tart tins because I’m fancy like that and remember we’re not blind baking. We’re placing the tins on a metal baking tray which will cook the pastry from beneath.
And there we have the autumnal quiches of joy!
For the pastry:
- 300g plain flour
- 100g butter
- 50g cheddar cheese – finely grated
- Salt and pepper
- A large handful of finely chopped fresh herbs – I used coriander, parsley and dill
- Cold water to mix
The quiche:
- Olive oil
- Butter
- 7 new potatoes – thickly sliced
- 2 field mushrooms – thickly sliced
- 5 shallots halved lengthways and sliced
- salt and pepper
- Fresh rosemary and thyme
For the egg savoury custard:
- 4 large eggs
- 300ml single cream
- 2 tablespoons Greek yogurt
- Salt and pepper
You will need a sauté pan and 2 fluted, loose-bottomed rectangular quiche tins. 35cm x 11cm. A metal baking sheet.
Start with the pastry
Place the flour, butter and cheese into a bowl and rub together with your fingertips until it resembles breadcrumbs, then stir in the fresh herbs and salt and pepper and then add enough water to bring it together into a dough. I use my hand, shaped like a claw to make the dough. Wrap in clingfilm and pop in the fridge for 30 mins.
Sauté the vegetables
Add oil and butter to a large sauté pan and add the potato slices. Stir well and then pop the lid, turn the heat to low and steam for 5 minutes. Remove the lid, season with salt and pepper and sauté until golden – roughly 3 mins on each side. Remove the potatoes from the pan, add a little more oil and butter and cook the mushrooms in the same way as the potatoes. I added a little fresh rosemary to the mushrooms. Once cooked remove from the pan and repeat with the onions until they are soft and beginning to turn golden. Set all the veg aside.
Roll out the pastry
Flour your work surface well and divide the dough into 2. Roll them out so they’re slightly larger than your quiche tins (but don’t worry if this isn’t exact, you can patch them up later with cut-offs. Line the tins with the pastry and trim. Place the tins onto a metal baking sheet.
Heat the oven to 180°C (160ºC fan/350°F/Gas 4)
Make the savoury custard
Place all the ingredients for the savoury custard into a bowl and beat well until smooth.
Assemble the quiche
Divide the cooked vegetables equally between the two quiche tins and spread them out. Pour over the egg custard. Bake for 35 – 45 mins until golden and brown and set. Allow to cool for 15 mins before removing from the tins and serving.
For more quiche recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
