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