Mary Berry Mushroom Quiche Recipe
There's something incredibly satisfying about making and enjoying Mary Berry's Mushroom Quiche.I love how easy it is to bring together fresh, simple ingredients to create such an impressive dish!A key trick for making this quiche excellent is ensuring the mushrooms and onions are cooked until all excess moisture is gone, which keeps the crust from getting soggy.Plus, don't forget to sprinkle half the cheese on the pie crust before adding the filling – it adds wonderful texture and taste!
Servings: 6
Ingredients
- 1 sheet Puff Pastry
- 1 tbsp Olive Oil
- 1 Onion chopped
- 8 oz Mushrooms sliced
- 3 large Eggs
- 1 1/4 cups Heavy Cream
- 1 cup Gruyère Cheese grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your oven to 375°F (190°C) and place the puff pastry sheet in a quiche or pie dish, pressing it into the corners and trimming any excess.
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and sauté for 5 minutes until it softens.
- Add the sliced mushrooms to the skillet.
- Cook with the onion until the mushrooms release their liquid and turn golden, about 8 minutes.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
- Add the sautéed mushrooms and onions to the egg mixture.
- Pour the mixture into the prepared puff pastry shell.
- Sprinkle grated Gruyère cheese evenly on top.
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
- Let it cool for 10 minutes before serving.