Melt-in-the-mouth pastry, filled with tasty cheese and tender mushrooms, what more could you want?
For a delicious and simple meal, this mushroom and ricotta quiche is a must-try! It’s a fantastic vegetarian option and the best part is you can use this recipe with a plenty of other veggies, too. This version uses store-bought pastry, but if you’re feeling ambitious you can certainly make your own.
For a light meal, serve with a fresh garden salad topped with an olive oil and lemon juice dressing. Enjoy!
- 2 sheets frozen shortcut pastry, thawed
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 200g button mushrooms, thickly sliced
- 200g Swiss brown mushrooms, thickly sliced
- 1/2 cup parsley, finely chopped
- 2 eggs, plus 1 extra for egg wash
- 1/3 cup parmesan, grated
- 1 cup pouring cream
- 1 cup ricotta
- Preheat oven to 200°C and grease pan.
- Cut one pastry sheet in half, place halves on either side of remaining sheet and press to join.
- Roll joined pastry between two sheets of baking paper until large enough to fit pan.
- Press into pan and trim edges. Freeze for 15 minutes.
- Meanwhile, heat oil and butter in large frypan over high heat.
- Add onion and garlic, and cook, stirring, for three minutes.
- Add mushrooms and cook, stirring occasionally, for five minutes. Stir in parsley.
- Line pastry shell with baking paper and fill with dried beans or rice. Bake for 12 minutes, then remove paper and beans.
- Brush with egg wash and bake for a further five minutes or until dry.
- Drain mushrooms, spoon into pastry shell and scatter over parmesan.
- Whisk cream and eggs in bowl and season with salt and pepper. Pour cream mixture into pastry shell, then crumble in ricotta.
- Place pan on an oven tray and bake for 20 minutes.