Mushroom, cheese & pea Quiche

Quiche is a top savory pie. I guess it has lots of fans all over the globe:)

This recipe includes flax cardamom quiche crust and cheesy filling with mushrooms and peas. It’s bright yellow because of turmeric. You can endlessly experiment with the filling adding your favorite veggies and cheeses.

The egg in the middle is symbolizing the sun as it was made on Solstice. We celebrated Solstice with yogis saluting the setting sun from a Ganesha yoga space:) Then we had tea and some goodies to try:)
Happy cooking!:)
Serves 12

Ingredients

Quiche crust
120 g butter, cold
1 cup plain flour
1/4 cup ground flax seeds
1 tsp ground cardamom
pinch salt
2 tbsp cold water
Filling
1 while onion, finely chopped
1/2 carrot, grated
400 g mushrooms
1 cup peas, frozen/canned
1/2 tsp salt
pepper blend
130 g cheddar cheese
130 g feta cheese
Egg mixture
4 large eggs
150 ml milk
350 ml sour cream or cream
1 tsp mustard paste
1 tsp nutmeg
1 tsp turmeric
1 tsp salt
pepper to taste
1 small bunch parsley
a sprinkle of pine nuts
1 hard-boiled egg, optionally

Directions

To prepare the quiche crust: in a medium mixing bowl, rub the cubed cold butter, sifted flour, ground flax seeds, cardamon and salt until crumbly. Add 1 tbsp of cold water and mix a little. Add 1 more tbsp of water and work the mixture together with your hands into a smooth ball of dough. The dough should be soft and not sticky. Add more water if it’s dry, and more flour if it’s sticky. Cover with plastic wrap and put in the fridge for 1 hour, or freezer for 30 minutes (leave in the fridge overnight if you make it in advance).

Meanwhile, grease a skillet with olive oil over medium heat. Add the chopped onion, carrot and cook the for about 5-10 mins. Stir in the mushrooms and peas (if using frozen). Season with salt and peppers. Saute for about 10 mins until the onions get soft. Let cool.

Lightly grease the Ø26 cm baking dish (pie dish). Dust a work surface with flour and roll out the pastry. Tuck it in with your fingers, making sure it is smooth. Prick the quiche crust with a fork and trim the edges. Refrigerate until firm, about 10-15 mins.

Whisk together the eggs, milk, sour cream, mustard, nutmeg, turmeric, salt and peppers until combined. Set aside.

Preheat the oven to 200°C/400°F. Line the inside of the crust with parchment paper and fill with dried/ceramic beans. Bake about 15 mins. Remove the beans and paper to cook for another 5-7 mins. Leave to cool. Lower the temperature to 180°C/350°F.

Tip: you can cut cookies out of excess pastry. Bake them on a higher rack for 10-15 mins along with the crust. Use them to decorate your quiche later.

Scatter 2/3 of the sliced cheddar and crumbled feta cheese over the crust. Spread 1/2 of chopped parsley and the veggie mix. Top with the remaining parsley and cheese. Pour over the egg mixture. Bake until it’s golden brown and the center is no longer jiggly at 180°C. This will take anywhere between 35-45 mins. Let it cool. Sprinkle with pine nuts, decorate with cookies if desirable. Slice and serve!:)

Bon Appétit!

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