Portobello Mushroom, Feta & Cherry Tomato Quiche
Makes 1 Quiche
For the pastry:
1 1/2 cups flour (sifted)
100g of softened butter
1 egg yolk
1 tsp salt
3 TBL of cold water
(egg yolk for brushing pastry)
For the filling:
120g Feta Cheese
120g Cherry tomatoes
150g Portobello mushrooms
2 eggs
2 egg yolks
1 cup cooking cream
1/4 tsp nutmeg
some fresh basil
salt pepper to taste
Olive oil
In a food processor add all the pastry ingredients and blend until the dough resembles breadcrumbs.. Place it on your work surface and combine all ingredients well without over-kneading.. Roll out the dough (using a little flour if it sticks) and place it in a tart base.. Refrigerate for about an hour..
Preheat the oven to 220C.. Sauté the mushrooms and tomatoes in a pan with some olive oil to give them some flavor, add pepper (no salt as feta is usually already salty) and set aside.. In a bowl mix the eggs, yolks, cream, nutmeg and cracked pepper..
Brush the pastry with egg yolk.. Now place the feta, mushroom & tomatoes in the pastry and pour in the egg mixture.. Bake for 10 minutes, then lower the heat to 180C and bake for another 25-30 minutes.. Remove your Quiche when it's golden, chop up some basil leaves to sprinkle on top and drizzle with some olive oil.. Serve with a green salad.. Enjoy!
Little tip: I use wholewheat flour and light cooking cream when I want to give this dish a healthy twist
Little tip: I use wholewheat flour and light cooking cream when I want to give this dish a healthy twist
1 comments
wonderful thank you.
ReplyDelete