Mushroom, Feta & Tomato Quiche

Transcribed from your saved Nigella community-recipe screenshot by Rhyleysgranny. The pastry quantities make 2 large or 4 small cases; filling quantities are for one small tin. Saved tip: do not put cheddar in the custard because it goes oily, and do not grate cheese onto the pastry base because it makes custard heavy. Parmesan goes on top. The screenshot gives no tin diameter or quantities for cooking butter and vinegar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend flour and cold butter to crumbs in a processor. Add the pastry egg and cold water and pulse until a ball forms. Divide into 4 for small quiches (or 2 for large). The filling below is for ONE small quiche; use one pastry portion and reserve or freeze the remainder.

Step 2

Roll pastry to fit the tin, leaving extra above the rim for shrinkage. Prick the base and chill in the freezer. Heat oven to 200°C, fan 180°C, with a baking sheet inside. After pastry has chilled about 30 minutes, line with baking paper or foil and baking beans or dried beans. Blind-bake on the hot sheet for about 15 minutes. Remove beans and paper and bake another 4–5 minutes.

Step 3

Meanwhile, melt a little butter in a pan and cook mushrooms with tarragon and a little vinegar until just cooked. Remove from heat. Beat crème fraîche and cream together, then beat in the 3 filling eggs, black pepper and grated nutmeg.

Step 4

Put mushrooms, chopped feta and tomatoes in the tart case. Half-pull the oven shelf out and set the tin on the baking sheet. Gently pour in the egg mixture, scatter Parmesan over and lower oven to 190°C, fan 170°C.

Step 5

Bake for about 25 minutes until golden and softly set without feeling too firm. Rest for 5 minutes before removing from the tin.