Individual mushroom and goats feta quiches17

Posted on August 13, 2012 by ChristieDinner Time, Vegetarian

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.

Sigh.

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? 

Christie x

Individual mushroom and goats feta quiches

makes 4

  • 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!).

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

  • I adore goats milk feta – so delicious! You cant at all tell about your troubles – Im sure the end result was worth the heartache. They look delicious :)

    • Hi Nic, yes goats milk feta is divine, isn’t it? So much creamier than cows feta!

  • Christie,these look gorgeous, despite the issues you had :)
    Your post made me giggle, it can be hard to focus wiht little ones and all the busy things that go on in a day. I love that you danced while waiting… I use soy milk in my baking too and no one else in my little family has worked it out yet. I am lactose intolerant and find it substitutes perfectly. We often have a quiche for dinner as they are so easy to make with what ever you have available. I never do my own pastry and tend to use puff pastry as I always have it on hand.

    • Hi Kyrstie, Soy milk is so incredible versatile and works really well when substituted for cows milk in most things sweet or savoury. I have really enjoyed experimenting with it. Puff pastry would work perfectly with this too!

  • So yummy indeed! Don’t worry about the odd mishap, I once blind baked a heap of pastry only to realise I forgot to line the pastry first and all my rice had baked into the base! I was NOT happy… if only I had had a baby to dance away my blues with :)

    • HI IntolerantChef – Oh dear! How upsetting! I guess you had to throw it all away? Raw baked rice into pastry would not taste very good at all ;)

  • These look worth all the trouble Christie. Not only that you were able to fit in some valuable dancing time!
    The combination of mushies and fetta makes me very happy indeed.

    • Hi Anna – yes, we are big dancers in our house! :)

  • I love individual / single serve food items, especially appetizers and desserts. This would be perfect for a girls night in, baby shower, etc. Sorry to hear about your mishaps but they certainly made for an entertaining read!

    • Hi Natasha, Glad you found my annoying day interesting! I probably made it sound worse just for dramatic effect :)

  • This looks totally divine! Making me hungry for lunch. And as always, love your photos.

    • Hi Mich – thank you! I have found a good spot next to a big window for photos – it really helps with making the food look good :)

  • These tarts look gorgeous. Do you have a gluten free pastry recipe you can recommend?

  • Hi Chomp Chomp, I have not yet tried to make GF pastry. However, when I interviewed the lovely Jo Richardson a while back (who is the home economist for Kitchen Aid) she told me about her GF pastry she makes for sausage rolls that is based on mashed potato and I have been wanting to try it out. Here is a link to it: http://www.kitchenaid.com.au/au/recipes/item/151-gluten-free-sausage-rolls – would love to hear how it goes if you try it! Christie

    • Thanks Christie! Will keep you posted!

  • That has happened to me with the pastry. It’s annoying isn’t it! Although a dance and a little break definitely sounds like the cure ;)

  • Looks good, I am looking forward to trying your recipe!

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