Q is for Quiche – Sun dried tomato and Shiitake mushroom quiche to be exact

On this lazy Saturday morning, after an exhausting week of living in the gloom and doom of a nationwide petrol shortage,……..pause……for any reader who is not Nigerian, I live in wonderful country where issues like petrol scarcity and low electricity supply are just a few of the issues we contend with regularly……I decided that the pate brisee that had been languishing in the back of my fridge should come to good use. I blind baked it a few days ago and just hadn’t had time to do some thing with it.

Remember it was a lazy Saturday morning so there was no question of going out to shop. As I rummaged through my cupboard, fridge and pantry I gathered the following items

10 Eggs
1/2 cup Dried shiitake mushrooms (you can use fresh)
1 small White onion
4 pieces of Cheese (I used a cheese spread that comes in small triangular parcels)
4 tbs Cream
1 tsp cayenne pepper
1 1/2 tsp salt
1 tsp ground black pepper
3 tbs chopped sun dried tomatoes
2 tbs chopped chives (from my herb garden)
2 tbs chopped basil (from my herb garden)
2 tbs butter
1 blind baked pastry crust (please see my Easy as Pie Part 2 post if you’re making your pastry from scratch and to learn about how to blind baked pastry)

The whole thing was easy enough to throw together.

Preheat your oven to 140 degrees centigrade.

Chop the onion and stir fry in a pan with butter until tender. Follow the instructions for rehydrating the mushrooms (usually boiling for a few minutes) drain chop and add to onion; if using fresh just wash, chop and add directly to the pan.

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Chop sun dried tomatoes and add to the happy family being established in your pan. Stir for a minute ensuring that the pan doesn’t burn or over heat. Season with black pepper and salt. Turn off the heat and set aside.

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Break 10 eggs in a medium sized bowl and add about 4 tbs of heavy cream, whisk well. Then add chopped chives and basil to the egg mix and incorporate properly. Now carefully add the happy sautΓ©ed mushroom, onion and tomato family to the bowl and stir.

Pour the mixture into your pie crust, careful not to overfill it as the egg will rise slightly. Next, scatter the cheese (roughly crumbled) over the surface of the egg mixture in the pie crust. I used my son’s cheese spread which is all I had on hand. On a good day I would use a more civilized soft mild cheese but today was not the day.

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Put in the oven for about 45 minutes or until the egg is just set in the middle. Allow the cool slightly and dig in! πŸ™‚

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I must say that the first mouthful delivered a burst of flavours! The earthiness of the mushroom paired with the onion and chives beautifully and the tomatoes and the basil were just so happy to connect with each other; the floral herby basil was nice ying to the yang of the sweet intense sun dried tomatoes. And to cap it off the mild soft cheese tied it all together by adding extra creaminess and balance. Let’s just say that I had a savory party in my mouth.

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In case you were wondering, I didn’t have time for my usual fancy shmancy plating. I scoffed the piece very ungainfully. Hey! Hubby is out of town so there was no need for the bells and whistles. Besides, with the little ones swarming around me it would have be a futile exercise πŸ™‚

FFF Top Tip: when making pate brisee or short crust pastry for savory dishes such as a quiche leave out the sugar or reduce the quantity.

May 26, 2014 Update

Over Easter I made another quiche basically using the same recipe. But for a fun take I made mini tarts too. They were pretty and tasty. In fact they were pretty tasty! πŸ™‚

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