Cheese & Mushroom Quiche


For the base:
65 g butter
110 g white flour
125 g cheddar cheese, grated
30 ml water

For the filling:
45 g butter
15 ml sunflower oil
1 onion, finely chopped
1 punnet of button mushrooms, sliced
20 g white flour
2 large eggs
half a cup of cream
a pinch of salt
a pinch of ground nutmeg
a cup of grated cheddar cheese

Cheese & Mushroom Quiche



  • Put the flour in a large mixing bowl.
  • Add the butter and rub together using your hands until you have a breadcrumb consistency.
  • Mix through the grated cheese and the water and combine to form a dough.
  • Grease a 20cm flan dish then press the dough onto the base and sides.
  • Pop the dish into the fridge to chill for about 30 minutes.
  • Preheat the oven to 200°C and blind-bake the base for about 8 minutes or until golden.

For the Filling

  • Preheat the oven to 180°C.
  • Heat a pan, add the butter and oil and once the butter has melted, add the chopped onion.
  • Fry the onion until soft and golden, then add the sliced mushrooms.
  • Fry for about 5 minutes then stir through the flour and cook it through – 2 minutes should do the trick.
  • Remove from the heat and set aside to cool.
  • In the meantime, whisk together the eggs and cream.
  • Stir through half the grated cheese.
  • Add the onions and mushrooms, season to taste and stir through the nutmeg.
  • Pour the quiche custard onto the pre-baked base and sprinkle the remaining cheddar on top.
  • Pop the quiche into the oven and bake for 25 to 30 minutes or until cooked through and golden.


If you’re craving some meat, fry up half a packet of chopped up streaky bacon with the onions and mushrooms