I was recently a host at my youngest child’s “Grandparents Day” at school. There was so much excitement in the lead-up – poems to learn and songs to practise. And of course, a quick dose of terror once the kids saw how many people had arrived for the performance! Aaah, school days! At the tea afterwards, the egg mayo sandwiches were stellar and, as expected, the sausage rolls vanished. But it was the plate of mini-quiche I kept my eye on… there were mushroom ones, spinach, asparagus and ham. And that’s the order in which they disappeared. As it’s so popular, here’s an easy recipe for mushroom quiche for your next school event or birthday tea https://bit.ly/1DtLFAX.
Quiche with Mushrooms
1 unbaked deep-dish pastry shell (23cm)
4 cups sliced fresh mushrooms
½ cup diced onion
¼ cup diced red pepper
1 tbsp butter
1 cup shredded cheddar cheese
2 tbsp all-purpose flour
1¼ cups milk
4 eggs, lightly beaten
1-2 tbsp minced fresh savory, marjoram or parsley
1 tsp salt
½ tsp cayenne pepper
1 Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 230°C for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 175°C.
2 In a large skillet, sauté the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, herbs, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust.
3 Bake for 40-50 minutes or until a knife inserted near the centre comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.