I have never been a huge fan of mushrooms, In fact I have been known to sit and pick them all out from a meal, but when I saw these I couldn’t resist trying them, and to my surprise I actually really liked them. I decided to make a quiche with them as I really enjoy them with salad for dinner. I found some garlic mustard growing in the woods so I chopped up a big leaf from it and added it to the filling. don’t worry about finding an alternative if you cant find any though I just added it because I had it. the filling is made with caramelised shallots in balsamic vinegar and a big of brown sugar, then I added the mushrooms to the pan and some smoked garlic, pine nuts, kale then I finished it with some crème fraiche and quails eggs.
pastry
- 200g plain flour
- 110g unsalted butter
- 2 egg yolks
- cold water
- pinch of salt
- tbsp. chopped chives
in a food processor add the butter and flour and pulse until it resembles bread crumbs, then add the chives and salt and yolks and pulse together, you may need to add a tsp or two of cold water too until it comes together, tip out onto the work top and fold together into a ball, cover with cling film and let rest in the fridge for 25 minutes.
preheat the oven to 180c 350f
roll out and place the pastry into a tart dish, cut off the excess pastry and then place a layer of baking paper and fill with baking beans and bake for 15 minutes, then remove the paper and beans and bake for a further 10 minutes.
for filling
- 7 quails eggs or 3 chicken eggs
- 250ml crème fraiche
- selection or woodland mushrooms, like king oyster ect.
- handful of chives
- handful of kale
- 3 tbsp. pine nuts
- 1 large banana shallot
- 2 cloves of smoked garlic (or normal)
- 3 small leaves from a garlic mustard plant or 1 large leaf (optional)
- salt and pepper
- cheddar cheese grated
chop the shallot and fry it in a pan with a tsp of brown sugar and a tsp of balsamic vinegar until caramelised, then add the chopped mushrooms, chopped galic, kale and pine nuts (garlic mustard leaves if using and fry for a few minutes. then add the salt and pepper and mix it, then spread into the tart shell with some grated cheddar (a small handful). in a bowl mix the creme fraiche and eggs together then pour over the top and sprinkle some more cheese, I reserved some of the nice shaped mushrooms for the top.
bake for about 25 30 minutes or until the edges are set.
