In a food processor, add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture.
Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
Once firm, roll the dough onto a lightly floured surface. Use your quiche pan as a guide to know how big you need it. Gently fit it into the pie pan. Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip - If the dough cracks too much, it means that it's too cold. Let it at room temperature for 5 to 7 minutes.
Preheat the oven at 400°F / 200°C/ Gas Mark 6.Pro tip - It is essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans.Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. The result is a much more flaky pastry.
Bake for 15 minutes. Then, remove the pie weights and parchment paper. Set aside until you are ready to fill and bake. Pro tip - The crust is very delicate so do not remove it from the pan. You must continue baking it in the pan with the filling.
Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.
Heat oil in a skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent.
Add the chopped mushroom stalks - saute a minute more. Next, add the sliced mushrooms. Season salt and pepper.
Cook the mushroom on medium-high for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside. Pro tip - You can prepare the mushroom filling a day ahead and keep it in the fridge until you are ready to bake the quiche.
In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.
Reduce oven temperature to 350°F/ 177°C / Gas Mark 4.
Sprinkle ¼ cup cheese to the bottom of the pre-baked pie crust. Followed by the mushroom filling and the remaining cheese on top. Pro tip - I do not add the mushroom filling to the custard as it tends to change the color of the custard. I like my custard to be a nice bright color.
Gently pour the egg mixture over making sure to let the custard settle in slowly. Use a spatula to move the mushroom aside so the custard seeps to the bottom. Pro tip - The custard mixture must seep under the mushrooms or the bottom of the quiche will be dry.
Bake for another 35 to 40 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly but that will set with the residue heat.
When baking If the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield. Pro tip - Make sure your cover just the edges of the tart otherwise you will have a very pale color for the quiche. A light golden gives it a visual appeal.
Let cool for at least 10 minutes before you slice.
You can either buy ready-to-use pie crust, which is available in most supermarkets. you can also make your own quiche crust or pie crust from scratch.
If possible get a combination of different types of mushrooms. This enhances the taste of the quiche.
When sauteing the mushrooms it is important that all the excess liquid is evaporated. Excess liquid will make a very soggy crust.
The filling can be made up to 3 days in advance. It can also be frozen for up to a month in the freezer.
The custard mixture gives a rich creamy and delicious quiche. Use full-fat milk and cream along with eggs.
The amount of custard made in this recipe is just right for a 9-inch quiche pan. If the crust is too thick there will be less space for the filling resulting in leftover custard mixture.
The cheese can be substituted with your favorite variety. You can even use mozzarella which gives makes it very cheesy.
Many recipes don't call for pre-baking the pie crust. But honestly, the crust does taste better when prebaked. It's crisper and melts in the mouth rather than chewy. If you pre-bake the crust for just 12 to 15 minutes and cool it for 10 minutes before you add the rest and bake further you will love the end result.
You can store any leftover quiche wrapped well in the fridge. You can also heat it in the microwave, and yet the crust tends to get soggy. For the remaining few slices, this is ok. If I have a large piece of quiche leftover, I prefer to heat it in the microwave for a minute, then place it in a hot oven, for 8 to 10 minutes, until the crust gets crisp again. Frozen quiche can be baked in the oven from frozen for about 45 minutes to an hour at 350°F/ 177°C / Gas Mark 4
Once baked, let the quiche rest for at least 10 minutes before serving.
Leftover overs will keep in the fridge for 3 to 4 days. Store leftover quiche wrapped well in plastic wrap to prevent drying out.
This quiche can be frozen for a month and can be baked from frozen at 350F/ 177C/ Gas Mark 4 for about 20 to 30 minutes. If necessary tent with foil to prevent the crust from getting too brown.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you