Monday, September 26, 2011

Sundried Tomato and Mushroom Quiche

From the book 'Quiches' by Hachette Petits Pratiques


Pate Brisée Dough/Pastry (or you can buy it if you cant be bothered making it but it is so much better homemade)
250g button mushrooms/champignons de Paris
3 white onions (sml) or a handful of spring oignons or even shallots
2 tbspns olive oil
90g of sundried tomatoes (roughly)
250ml sour cream/creme fraiche
3 eggs
90g grated cheese (could be emmental, gruyere, tasty...i use emmental in general)
salt, pepper to taste

Note - These are two different recipes as thats what I use but if you have your own recipe then use that or buy it if you find it easier..

Pâte Brisée Thermomix Recipe

150g flour (Type 55)
75g butter cubed
1/2 tsp of salt
50g luke warm water


Put all of the ingredients in the bowl and knead for 30 secondes, knead function.
Mix for 10 secondes, reverse, speed 2 to facilitate the removal of the dough from the bowl.
On a clean teatowel turn the bowl upside down and turn the blade element from the underside of the bowl and without touching the pastry dough use the teatowel to form into a ball.  Your pastry is ready to go.  Best to roll out between two pieces of baking paper until you have the size your after, take off the top piece of baking paper but leave the second piece underneath and place the whole thing into your dish.  Just for info, if you dont use hte baking paper you DO NOT NEED to grease the dish prior to putting in the pastry as it will not stick due to the butter etc already in the pastry.

Pâte Brisée Non Thermomix Version

250 g de farine T55
125g butter cubed
1 egg yolk
60ml of water
1 large pinch of salt


Put the flour in a bowl (preferably sift it into the bowl rather than just putting it in)
Add the cubes of butter into the bowl of flour and mix either with your fingers to break it down and create crumbs like you do for a crumble.

Mix together the water, egg yolk and salt.  Pour this mixture into a well made in the centre of the flour and butter mix.  Work the mixture together to create a ball.  Stop mixing as soon as it forms a ball.. 

Wrap in plastic wrap and refrigerate for 1 hour before rolling it out.


Preheat the oven at 180°C (Th 6).  Roll out the puff pastry and put into a quiche or pie dish and pick the bottom of the pastry with a fork.

Prepare and slice the mushrooms (best to brush off any dirt etc rather than rinse).  Peel and chop the oignons.  Heat the oil in a frypan and sauté the oignons for 5 minutes.  Add the mushrooms and cook until all liquid has evaporated.  Add the chopped sundried tomatoes. Season with salt and pepper to taste and leave to the side.

In a bowl, mix together the cream and eggs until well mixed.  Season.

Put the mushroom, sundried tomato mix on the base of the dish, cover with the grated cheese and finally pour the egg/cream mixture over the top.  Trim the edges of the pastry or fold them over if necessary and trim any excess baking paper if used then bake in the oven for 30 to 34 mins until golden.  You can serve it hot or cold.

Note for Thermomix Users - Other than the pastry the only thing I do in the thermomix is chop seperately the onions and sundried tomatoes and mix together the egg and cream mixture.  The cooking of the filling ingredients I always do in the frypan as its quicker...yes one thing that is actually quicker than in good old Thermie !!

Photos to come....



    I cannot believe I didnt know you were a blogger until today!! Nice one Kim…your order will include special treat from moi!

  2. Yes well i dont post asvoften as i should ...

    Oh thankyou now im even more excited for your book to arrive... Looks divine btw xx