We cheated this time too & used Jus-Rol ready-made shortcrust pastry (which actually is delicious & a great shortcut). But I do promise that next time I’ll make my own pastry (I know, that’s what I said last time too…)
This time we paid more attention to rolling out the pastry correctly, and the result was- I think- much better. Still, rolling out pastry does take practice & I think I’ll only be able to say I’ve mastered this skill after I try it many times.
We followed the same basis to the recipe as last time, but improvised on the ingredients we would include. We used three different types of cheeses- cheddar, emmental & parmesan- as well as a variety of mushrooms (some button mushrooms & a mixture of wild ones). The result was lovely, we really enjoyed eating the tart, & so did a couple of other friends who tried it…
Tart with cheese & mushrooms (very loosely adapted from the Great Cooking Classics cookbook).
- 1 portion ready-made shortcrust pastry (or if you want to make your own, see here).
- 1 medium onion, chopped finely
- 3 eggs
- 300 ml double cream
- 1/2 cup (125 ml) milk
- 120 gr. (more or less) mixed parmesan, cheddar cheese & emmental
- mushrooms (as many as you want… I think if I made this tart again, I’d use even more mushrooms)
- Preheat oven to 180-200 degrees celsius (the recipe in the book calls for a ‘moderately hot oven’ so judge according to your own oven!)
- Roll pastry so that it’s large enough to line a 23-cm loose-base flan tin (or a similar sized ceramic pie dish)
- If the weather is hot & the pastry is difficult to handle, roll it between 2 pieces of greaseproof paper
- Lift the pastry- CAREFULLY!- into the flan tin & then trim the edges of the pastry as neatly as you can (still got a long way to go with this step!)
- Cover your pastry with tin foil, and fill the pastry tin with old dried beans or specially made ceramic baking beans
- Bake the pastry for about 10′ or until golden brown. Cool to room temperature. Carefully remove the beans and foil
- In the meantime, while your pastry’s cooking, cook the onion in a lightly oiled small frying pan
- Spread it, after cooling a bit, into the cooked pastry case
- Whisk the 3 eggs, cream, cheese & milk & pour into the pastry case
- Add the mushrooms
- Bake in a 180-200 degrees oven for about 30 mins, or until filling is set & brownish. You have to rely a bit on your judgment for when you’ll take the quiche out. When it’s ready it’ll be puffed up and appetizingly brown/yellow.
- Stand the quiche for 5-10 mins before removing it from the tin (or, as in my case, if it’s made in a ceramic dish, then just leave it there)
- Eat, preferably at lukewarm temperature, perhaps with a salad.