Mush­room deep dish quiche, But­ter­nut, sweet potato and chick­pea chow­der

Cape Times - - FRONT PAGE -


This is not a cheap dish to make, but it is a spec­tac­u­lar meat-free recipe fit for a cel­e­bra­tory lunch or din­ner.


2 pack­ets short­crust pas­try, thawed 45ml olive oil 30ml but­ter 1kg mixed mush­rooms (brown, white but­ton, porta­bellini) 3 cloves gar­lic, finely grated 1 tbs fresh thyme leaves Salt and pep­per 200g ma­ture grated 500 ml cream 6 ex­tra large eggs METHOD:

1. Spray a loose bot­tom 20cm cake tin with non-stick spray. Pre­heat oven to 200°C. ched­dar,

2. Un­roll the pas­try and cut 7cm-wide strips for lin­ing the side of the tin, and a cir­cle for lin­ing the bot­tom of the tin.

Care­fully place the pas­try in­side the tin, slightly over­lap­ping and press­ing the seams to create a smooth join.

Prick with a fork on the bot­tom.

3. Line the in­side with bak­ing paper and fill with a layer of rice or beans.

Blind bake for 10 min­utes, then re­move the rice or beans and paper and bake for an­other 15 min­utes.

Re­move from the oven and turn down the oven tem­per­a­ture to 170°C.

4. While the pas­try is bak­ing, heat the oil and but­ter in a large pan and fry the mush­rooms over high heat un­til they start to soften.

Add the gar­lic and thyme and con­tinue to fry un­til they are cooked.

Re­move from the heat and sea­son well with salt and pep­per.

5. In a mix­ing bowl, mix the cream and eggs well and sea­son gen­er­ously with salt and pep­per.

6. Spoon half of the mush­rooms into the pre­pared tin and then cover with half of the grated cheese.

Pour over half of the cream mix­ture and then re­peat with the rest of the in­gre­di­ents.

Bake for 1 hour and 15 min­utes at 170°C un­til golden on top and slightly wob­bly in the mid­dle.

Re­move from oven and leave to stand for at least 15 min­utes be­fore slic­ing.

Tips • The quiche needs about 20 min­utes to rest be­fore it will be ready to slice, so plan ahead.

You can eas­ily pre-bake it ear­lier, and re­heat it in the oven with foil over the top be­fore serv­ing.

Recipe by Ilse van der Merwe

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