Recipe: Oak Smoked Cheddar & Wild Mushroom Quiche
Posted in: recipe, updated on 2 Oct 2018
This delicious smoky cheese and wild mushroom quiche is perfect for warm summer nights or packed into a picnic hamper alongside a Cumberland Salami Potato Salad. This also makes a great sharing food when entertaining and can be enjoyed hot or cold. Feel free to substitute the homemade pastry portion for a less time-consuming option.
Huge thanks to Quicke's for providing us with this superb summer recipe. Lets begin!
Photo credit: David Griffen Photography.
- 340g Quicke's Oak Smoked Cheddar Cheese
- 220g Butter
- 450g Plain Flour
- 5 Large Eggs
- 1 Onion
- 40ml Water
- 400g Wild or Mixed Mushrooms
- Pinch of Salt
- 200ml Double Cream
- 100ml Milk
- Prep: 30 mins
- Cook: 35-45 mins
- Serves: 6-8
- Rating: Medium
1 To make the pastry, tip the flour and butter into a bowl, then rub together until mixed. Add one lightly beaten egg and 8 tbsp cold water and combine into a smooth dough.
2 Roll out the pastry on a lightly floured surface into a round approximately 5cm larger than a 25 cm tin. Use a rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
3 Lightly prick the base of the tart with a fork and chill in the fridge for 20 minutes.
4 Heat oven to 200C/180F/Gas mark 6. While the pastry is chilling, heat the butter in a pan and saute the onion for 5 minutes, then adding in the mushrooms, stirring occasionally, until they become sticky and golden.
5 Beat the eggs in a bowl and add salt and pepper, then gradually add the cream and milk. Stir in the onions, mushrooms and half the Quicke's Oak Smoked Cheddar. Carefully tip the filling into the case, sprinkle with the rest of the cheese.
6 Bake for 35-40 minutes until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices with a fresh garden salad.