These individual mushroom and goat's cheese quiches make the perfect light lunch or delicious dinner party starter.
Makes66
Cook time40 mins40 minutes
Prep time20 mins20 minutes, (+ 45 mins resting time)
(+ 45 mins resting time)
Ingredients
20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs thyme sprigs
100g button mushrooms, thinly sliced
100g Swiss brown mushrooms, thinly sliced
4 Coles Australian Free Range Eggs, lightly whisked
2/3 cup (160ml) thickened cream
100g goat’s cheese, crumbled
Shortcrust pastry
1 1/2 cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water
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Method
Step 1
To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out the pastry onto a lightly floured surface to a 3mm-thick disc. Line six 8cm round tart tins, with removable bases, with pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
Step 3
Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
Step 4
Meanwhile, melt the butter in a frying pan over low heat. Cook onion, stirring, for 5 mins or until onion softens. Add the garlic and half the thyme. Cook for 1 min or until aromatic. Add combined mushroom and cook, stirring, for 5 mins or until mushroom is tender. Cool slightly.
Step 5
Whisk egg and cream in a jug. Season. Divide mushroom mixture and goat’s cheese among pastry cases. Top with egg mixture and remaining thyme. Bake for 20 mins or until just set.
Prep time20 mins20 minutes, (+ 45 mins resting time)
(+ 45 mins resting time)
Ingredients
20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs thyme sprigs
100g button mushrooms, thinly sliced
100g Swiss brown mushrooms, thinly sliced
4 Coles Australian Free Range Eggs, lightly whisked
2/3 cup (160ml) thickened cream
100g goat’s cheese, crumbled
Shortcrust pastry
1 1/2 cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water
Description
These individual mushroom and goat's cheese quiches make the perfect light lunch or delicious dinner party starter.
Method
Step 1
To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out the pastry onto a lightly floured surface to a 3mm-thick disc. Line six 8cm round tart tins, with removable bases, with pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
Step 3
Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
Step 4
Meanwhile, melt the butter in a frying pan over low heat. Cook onion, stirring, for 5 mins or until onion softens. Add the garlic and half the thyme. Cook for 1 min or until aromatic. Add combined mushroom and cook, stirring, for 5 mins or until mushroom is tender. Cool slightly.
Step 5
Whisk egg and cream in a jug. Season. Divide mushroom mixture and goat’s cheese among pastry cases. Top with egg mixture and remaining thyme. Bake for 20 mins or until just set.
