TheFoodMarket.com

Recipe: Oak Smoked Cheddar & Wild Mushroom Quiche

Posted in: recipe, on 20 Jun 2017

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.

Ingredients

Key info

  • Prep: 30 mins
  • Cook: 35-45 mins
  • Serves: 6-8
  • Rating: Medium

Instructions

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.

At Quicke's, we understand that great cheesemaking is an art. We have been nurturing the family's land at Home Farm for 14 generations, crafting the very finest flavours we can from this idyllic corner of Devon. We carefully manage these ancient pastures, feeding our specially-bred cows on lush grass year-round so that they give us the very best milk, its subtle shifts in flavour a true expression of the landscape from which it came.

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