As you can tell from my Modern British and European recipes, I like Stilton with mushrooms! In this recipe, I've combined chestnut mushrooms and Stilton with onion and thyme to create a lovely quiche filling.
I have to admit that I often buy ready made pastry but like to make it myself when I have the time, so I've provided options for both. My pastry is always on the short side, which means it's a pain to roll, but if you want something easier then just add more water to the mix (but be warned - it won't taste as good!).
As the quiche is quite rich, it goes really well with a tangy, cider vinegar coleslaw such as my red cabbage, walnut and cranberry slaw. Perfect for a lunch or as a larger meal served with new potatoes and green salad.
Serves 4
For the pastry
Pack of all butter shortcrust pastry
OR
make your own shortcrust pastry
For the quiche filling (for 20cm quiche tin)
Knob of butter
Olive oil
75g onion
100g chestnut mushrooms
4 sprigs of fresh thyme
200g Stilton
4 eggs
150ml single or double cream
Seasoning
To prepare the pastry case
- Butter the 20cm quiche tin and then dust with flour.
- Dust a rolling pin and roll the pastry (turning the pastry after each roll), to a depth of 4-5mm.
- Lay the pastry over the rolling pin and drape over the quiche tin. Mould the pastry into the tin, making sure that you push the pastry into the case, being generous with the pastry around the edges.
- Leave 3-4cm of pastry overhanging the edges of the tin.
- Return to the fridge for 30 minutes.
- Pre-heat the oven to 200°C
To blind bake the pastry
- Remove the pastry case from the fridge and use a fork to gently stab the pastry.
- Crumple up a piece of greaseproof paper that is slightly larger than the pastry tin and place into the pastry case.
- Fill with baking beans and then place in the hot oven for 15-20 minutes.
- Remove from the oven and then remove the greaseproof paper and baking beans. Brush the case with beaten egg and return to the oven for 5 minutes.
- Remove from the oven and lower the oven temperature to 190°C
To make the quiche filling
- Peel the onion, quarter and then thinly slice.
- Halve the larger mushrooms and then slice.
- Melt the butter with a drizzle of olive oil in a small fry pan and then sauté the onions until they are translucent.
- Now pull the thyme leaves off the thyme stems and add with the mushrooms to the pan, along with a little more butter/oil if needed.
- Sauté the onions and mushrooms until no liquid remains and they are golden/slightly browned.
- Spread the mix over the bottom of the pastry shell.
- Break the stilton into pieces and scatter over the onions and mushrooms.
- Whisk two eggs and 1 egg yolk with the cream and seasoning, and then pour over the stilton.
- Place in the hot oven for 25 minutes.
