Mushroom Quiche

Mushroom Quiche

A rich vegetarian quiche, with an all-butter pie crust filled with a creamy custard of eggs, cream, mushrooms, asparagus, shallots, and parmesan cheese, baked to golden brown perfection.

Recipe Card

Ingredients                                                                        Quantity
For Tart Base
Flour 260 gm
Butter 226 gm
Ice water 1/4 cup
Salt 1 tsp
For the Mushroom & Asparagus Filling
Button Mushrooms  250 gm
Shitake Mushrooms  250 gm
Baby Asparagus 150 gm
Shallots 2
Freshly ground black pepper 1/4 tsp
Chopped fresh thyme  2 tsp
Parmesan cheese grated  1/4 cup
Oil  3 tbsp
For the Custard Filling  
Cream 300 ml
Egg 2
Salt As Required 
Nutmeg As Required 

 

Method of Preparation


For the Tart Base

  • Rub in flour, icing sugar and butter together in a mixing bowl to form crumble dough using paddle.
  • Make a well in the centre and add in the water and mix well to form smooth dough.
  • Do not over knead the dough.
  • Cling wrap the dough by flattening it and rest in chiller for 15 min.
  • Line 22 cm ring with aluminium foil and butter paper.
  • After 15 min take out the dough roll on a dusted surface or between 2 cling film.
  • Roll 4mm thick and place on a prepared ring and press evenly.
  • Dock the tart and rest in the fridge for 10 min.
  • Take out of the fridge and line it with aluminium foil and add in the beans and blind bake them for 20 -25 min.
  • Half bake the base for 20-25 min and take it out of the oven.

For the Filling

  • Sauté shallots, add in the mushrooms and season with salt and pepper add chopped thyme.
  •  Cool down the mixture.

For the Custard Filling

  • Warm the cream and pour over the eggs, season with salt and nutmeg.

Assembling

  • Spread 1/3rd of the filling in the tart base. Sprinkle with parmesan cheese, pour 1/3rd custard on top.
  • Repeat the process till all filling is used up.
  • Bake at 150*c for 30-35 min.

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

 

Shruti

Shruti

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