Avocado And Mushroom Quiche Recipes

QUICHE WITH MUSHROOMS

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

AVOCADO AND MUSHROOM QUICHE

Steps:

• Pre-heat oven to 350°F.
• Butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
• Wipe the mushrooms if necessary and slice thickly.
• Melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
• Add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
• Add the mushrooms to the prepared dish and spread them evenly over the base.
• Peel the avocado, cut into slices and arrange these over the mushrooms.
• Scatter the chopped spring onions over the top of the mushrooms and avocado.
• Place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
• Pour this mixture over the top of the avocado, then place the dish in the oven.
• Cook for approximately 25 minutes or until the quiche has lightly set in the middle.
• Remove from oven and leave to stand for 5 minutes before cutting into wedges.
• It can also be served cold, but must be eaten the day it is made.