Mushroom quiche with shortcrust pastry

Mushroom quiche with shortcrust pastry


79 people made this

About this recipe: This is my recipe for a basic mushroom quiche with home made short crust pastry. It takes about an hour (ish) to bake from scratch including making the pastry. The pastry will be enough for a large flan dish or two of those disposable foil ones (as per the picture). Obviously you can substitute the mushrooms and onions for the filling of your choice and skip the pastry making steps if you are using a ready made case.

Serves: 4 

  • 170g (6 oz) plain flour
  • 85g (3 oz) butter
  • 2 to 4 tablespoons chilled water (add little by little)
  • 250g (9 oz) sliced mushrooms
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 eggs
  • 100ml (3 1/2 fl oz) milk
  • pinch garlic powder (optional)
  • grated cheese and paprika (optional) to sprinkle on top

Prep:30min  ›  Cook:30min  ›  Extra time:12hr chilling  ›  Ready in:13hr 

  1. Fill a glass with water and chill in fridge over night (note you will only need a little to mix pastry but it's better to chill too much than not enough).
  2. In a large mixing bowl weigh out the flour and the butter (chilled straight from fridge preferably from a block).
  3. Make sure hands are clean and then rub the butter into flour with fingers getting as much air into it as you can by using a light touch. Continue until mixture resembles fine breadcrumbs.
  4. Add a little of the chilled water (no more than 2 teaspoons) to the flour/butter mix. Use hands to mix it in (I find that the best way is to make a claw shape with my hand and then use a twisting wrist motion to do the mixing). Continue adding water a little at a time until pastry just begins to bind together.
  5. If you can make one big ball out of the pastry then you have added enough water, but if it won't bind into a single ball add just a little water until it will. The ball should still feel fairly dry and will probably have lots of cracks on the surface but as long as it's sticking together that's okay.
  6. Put pastry into fridge to chill.
  7. Put oven on to pre-heat to 220 C / Gas 7. Chop onion and slice mushrooms.
  8. While oven is warming up, fry mushrooms and onion in the oil and garlic until just cooked through.
  9. Grease your flan tin (if using) or get foil trays ready, retrieve pastry from fridge while veg is cooking.
  10. Roll out pastry to 3mm (1/8 in) thick, fold over rolling pin to lift it over the flan dish.
  11. Press pastry into flan dish with back of your index finger. Prick bottom with a fork and trim off excess pastry.
  12. Repeat steps 11/12 for other foil dish if using.
  13. Add baking beans to pastry case(s) and blind bake for 10 minutes. Remove pastry cases from oven when light golden brown and firm to touch.
  14. Turn oven temperature down to 160 C / Gas 3.
  15. Measure out milk into a jug and break two eggs into it. Beat hard with a hand wisk until light and bubbly. Add garlic powder, if using.
  16. Share cooked veg between both flan cases (or spread out over bottom of case if using larger tin). Carefully pour egg/milk mix over the veg. Make sure that you don't over fill the pastry case(s).
  17. Grate just enough of the cheese of your choice to lightly cover the surface of quiche(s) and sprinkle over them. Sprinkle a little paprika over the quiche(s) for colour.
  18. Bake in the oven for 30 minutes until the tops are golden brown and the custard mix feels firm.
  19. Devour!

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Reviews (4)


Lovely quiche - did it for vegetarian friends with a salad - cooked beautifully - I fried a clove of garlic with the onions rather than using garlic salt and added some of the mushroom juices to the egg and milk for extra flavour. - 31 Aug 2013


fantastic recipe, the whole family loved it, and my kids ate every last bit...something that never happens with my picky two! I added a little ham to it, which went perfectly, although im sure it would of been just as tasty without! looking forward to making it again thanks! - 20 Aug 2013


Used your recipe to make 3 different quiches today will let you know how good they taste they look fab - 18 Jul 2016

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