mushroom quiche

Charlotte Rutledge’s selected mushroom-cheddar quiche combines a Parmesan-flavoured crust with white mushrooms and a sharp-cheddar layer. An egg-and-milk filling sets around the cooked vegetables, and the complete quiche is served warm.

Flour, dry mustard, salt and any selected cheddar powder are mixed for the crust. Cold unsalted butter is worked into the dry ingredients, then shredded Parmesan and cold water complete a dough that chills before rolling.

A separate portion of unsalted butter cooks the chopped onion and sliced white mushrooms. Garlic, the selected dried thyme, black pepper and part of the filling salt season this mixture before it leaves the heat.

Eggs and milk mix with the remaining filling salt. The rolled pastry lines the pan, with sharp cheddar over its base, cooked mushrooms above and the egg mixture poured over them.

Baking browns the crust edge and sets the filling. Rutledge presents the warm quiche for meals from breakfast and brunch through lunch or dinner.