Tarts Free recipe

Wild Mushroom and Thyme Quiche

A woodland medley of porcini, chestnut, and oyster mushrooms set in a silky egg custard -- earthy, aromatic, and deeply satisfying.

Time
65 min
Servings
6
Level
Medium
Rating
4.7 ★★★★★
Wild Mushroom and Thyme Quiche step 1
Wild Mushroom and Thyme Quiche step 2
Wild Mushroom and Thyme Quiche step 3

in the kitchen

Ingredients

  • 320g shortcrust pastry
  • 400g mixed wild mushrooms, torn
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 3 eggs plus 1 yolk
  • 200ml double cream
  • 50g parmesan, grated

Method

  1. Blind bake the pastry case at 190C for 15 minutes. Remove beans and bake 5 more minutes.
  2. Saute shallots in butter until soft. Add garlic and mushrooms and cook on high heat until all liquid has evaporated. Stir in thyme.
  3. Whisk eggs, yolk, and cream. Season. Spread mushrooms in the tart shell, pour egg mixture over, and scatter parmesan.
  4. Bake at 180C for 25 minutes until just set with a slight wobble in the centre. Cool slightly before cutting.