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Wholemeal Mushroom Quiche

October 25, 2014


I have always been a fan of style and as far as I am concerned my time in the kitchen is so special it deserve looking good for.  Frying food means that I cannot cook naked because the oil will splatter on my skin.  So instead I rocked a white cable knit jumper with a cute asymmetrical dress.  I tried to style the sides of my quiche with my outfit and it almost resembled a flower.  The extra crust of the quiche I used to dip into cheese and chutney.  Perfect for a Saturday night in with my mother who adored my  dinner.  It is more important to make the food taste good than look good so always concentrate on the flavour first.

This recipe was taken from The Best of Sainsbury’s Vegetarian Cooking (Reed International Books Ltd, 1992).

Mushroom quiche


125g wholemeal flour, 1/2 tsp salt, 100g butter, 2 eggs, 250g mushrooms (chopped finely), 1 large onion (peeled and chopped), 2 tbsps lemon juice, salt and pepper, 1 tbsp plain flour, 150ml double cream.


1. Sift the wholemeal flour and salt together in a bowl.
2. Rub in 50g butter until the mixture resembles fine breadcrumbs.
3. Mix in one egg and a little ice water to make a pliable dough.
4. Wrap in cling film and let it chill in the fridge.
5. Roll out the pastry and use to line a 23cm flan dish.
6. Prick well with a fork.
7. Bake blind in a pre heated oven for 200 degrees C.
8. Bake for 10 minutes.
9. Remove from the oven.
10. In a medium saucepan melt 50g butter in a saucepan and cook the onions and mushrooms.
11. When softened add the lemon juice and salt and pepper to taste.
12. Leave this to cool and mix the remaining egg in with the double cream.
13. Place the mushrooms and onion into the quiche.
14. Pour in the cream and egg mixture.
15. Bake for 20 – 25 minutes in the oven at 180 degrees C.


From → Main Meals

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