Have you ever thought something was going to be easy, but then it wasn’t?
Well that’s me with these quiches, but don’t let that put you off! It was mainly me being stupid that made it more difficult than it needed to be.
I thought I would make it super easy for myself (and you) by using store-bought frozen shortcrust pastry, but then when I was ready to make them I had forgotten to defrost the pastry sheets. Then I was a little too hasty to separate the sheets and snapped a few. Then dropped them on the floor.
But you know me, there was no wasting any of it! I calmly (OK, shitily – a word?) dumped them onto the bench and went and turned the radio on. And danced all around the house with Poppy. Waiting for the pastry to defrost.
Finally, the pastry was soft and supple and ready to be stuffed into individual tart tins. I used the broken bits to patch up the holes – of which there were plenty as I am a bit rough-handed. Hmmm, that didn’t come out right! Moving on.
Then came the fiddly bit – blind baking – which isn’t as scary as it sounds, promise! You don’t even need fancy pie weights, just some dry rice and you are good to go. Oh, and here’s a tip. When you’ve finished with the rice, pour it into an airtight container and use it again next time. Just make sure you label it or your next pot of rice will not taste very nice.
After the fiddly blind baking it was just a matter of cooking up some mushies and whisking together some eggs. Easy peasy.
Bonus points if you only have two people in your house that are going to eat these because the recipe makes four and the other two can be frozen for another day when you are tired. OR, they taste great cold so you could pop them into lunch boxes for young and old. Up to you.
Linking up with the lovely Stacey for Meatless Mondays. Click on over to her blog for lots more delicious vegetarian meals.
Have you made quiche before? Did you do everything from scratch, including the pastry?
Individual mushroom and goats feta quiches
- 1 tablespoon vegetable oil (or cooking spray)
- 2 sheets shortcrust pastry, defrosted if frozen
- 1 teaspoon butter or margarine
- 200g button mushrooms, quartered
- 1 tablespoon garlic chives, chopped*
- 3 eggs
- 3/4 cup (180ml) Vitasoy Original Soymilk
- 1/4 cup (80g) goats milk feta, crumbled or cubed
- 1/3 cup (40g) cheddar cheese, grated
1. Heat the oven to 190C and brush four individual (12cm) tart/quiche pans with oil. Slice the defrosted pastry sheets in half lengthwise so you have four rectangular sheets. Press each one into the prepared tins, trimming any excess and using it to patch up any holes.
2. Cut four squares of baking paper larger than the size of the tins and place on top of the pastry. Pour in uncooked rice or pastry weights to fill the tart shells. This process is called ‘blind baking’ where the pastry shells are pre-baked. The weights hold down the pastry so that it doesn’t puff up or brown too much, but remains crisp when the filling is added and baked for a second time. Place the tins carefully into the oven and bake for 10 minutes. Remove the rice and paper and set aside. You can keep the rice in a sealed container for future blind baking, if you like.
3. Melt the butter in a large frying pan over high heat. Add the mushrooms and cook for 5 minutes until wilted and browned. Stir in the garlic chives and set aside.
4. Crack the eggs into a large bowl and pour in the soy milk. Whisk thoroughly then add the feta and mushrooms and season well with cracked black pepper and a little salt. Stir gently to combine.
5. Pour the filling into each tart shell making sure to evenly distribute the mushrooms and feta. Sprinkle with cheddar cheese and bake for 30 minutes until puffed and golden. Serve with salad.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
Fig & Cherry received the Bakers Secret tart tins with compliments of World Kitchen and Impact Communications (thanks Cessie!).
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