Description
Mushroom & Halloumi Quiche
This Mushroom & Halloumi Quiche with Paprika Spiced Pastry is the perfect brunch delight. The spiced pastry adds an extra depth of flavor, while the cheesy mushroom filling is simply irresistible. Ideal for special gatherings or just a weekend treat, this quiche combines comfort and elegance all in one bite!
200g Plain flour
½ tsp Paprika
½ tsp Thyme leaves, chopped
100g Unsalted butter, chilled
1 Egg
15g Shaved cheese
50g Unsalted butter
2 tbsp Olive oil
1 Brown onion, diced
150g Gruyere cheese, grated
120g Bacon, diced
100g Halloumi, diced
150g Button mushrooms, sliced
50g Mozzarella cheese, plus extra for topping
120g Baby spinach
Handful parsley, chopped
4 Eggs
100ml Thickened cream
Directions:
1. Make the paprika pastry, chill, then blind bake it.
2. Cook bacon, mushrooms, halloumi, and onion.
3. Add spinach and parsley. Cool, then fill pastry.
4. Pour egg mixture over, bake at 180˚C for 40-50 min.
Prep Time: 2 hours 30 min
Kcal: Approx 430 per slice
Step-by-Step Guide
1. Make the Pastry: In a food processor, pulse the flour, paprika, and thyme. Add the chilled, cubed butter and pulse until it resembles breadcrumbs. Add the egg and pulse until the dough just comes together. Wrap in cling film and chill for at least 1 hour.
2. Blind Bake: Roll out the pastry and line a 23cm quiche tin. Prick the base with a fork, line with baking paper and baking beans, and bake at 200°C for 15 minutes. Remove the beans and paper, brush with egg wash, and bake for 5 more minutes until golden. Set aside. Reduce oven to 180°C.
3. Prepare the Filling: In a large pan, heat the butter and oil. Cook the diced bacon until crisp. Add the onion and mushrooms, cooking until soft. Stir in the diced halloumi and cook for 2 minutes. Add the spinach and parsley, cooking until wilted. Let this mixture cool completely.
4. Assemble & Bake: Sprinkle half the grated Gruyere over the pastry base. Spread the cooled filling evenly on top. Whisk the 4 eggs with the thickened cream, season well, and pour over the filling. Top with remaining Gruyere and extra mozzarella. Bake for 40-50 minutes until set and golden. Cool slightly before serving.
Serving Suggestions
This quiche is incredibly versatile. Serve a warm slice with a simple side salad of mixed greens and a sharp vinaigrette to cut through the richness. For a heartier brunch, pair with roasted tomatoes, crispy hash browns, or sautéed asparagus. It’s also excellent at room temperature, making it perfect for picnics, buffets, or packed lunches.
How-to Summary
Create a paprika-thyme pastry, chill, and blind bake. Sauté bacon, mushrooms, halloumi, and onion; wilt spinach and parsley into the mix. Cool, then layer into the pastry case with cheese. Pour over a whisked egg and cream custard, top with more cheese, and bake at 180°C until golden and set. Cool before slicing.
Frequently Asked Questions
Can I make this quiche ahead of time? Absolutely. You can blind bake the pastry case a day ahead. The fully baked quiche also keeps well, covered, in the fridge for up to 3 days. Reheat gently in the oven.
Can I use a different cheese? Yes. Feta is a great substitute for halloumi, and a strong cheddar can replace Gruyere. The key is using cheeses that melt well and offer good flavor.
Is it necessary to blind bake the pastry? Yes, this step is crucial. It prevents a soggy bottom by partially cooking the pastry before the wet filling is added.
Can I make it vegetarian? Easily. Omit the bacon and add a pinch of smoked paprika to the filling for a similar depth of flavor. Ensure your halloumi is vegetarian-friendly.
My filling is watery. What happened? This is often due to not cooling the mushroom and spinach mixture enough before adding it to the pastry. Ensure all excess liquid has cooked off and the mix is completely cool.
Common Mistakes to Avoid
- Not chilling the pastry: Skipping this leads to shrinkage during baking.
- Adding hot filling to the pastry: This can begin to cook the egg custard prematurely and make the pastry soggy.
- Overfilling the quiche case: Leave a small gap at the top to prevent the custard from overflowing in the oven.
- Under-seasoning the custard: The egg mixture needs adequate salt and pepper to flavor the entire quiche.
Conclusion
This Mushroom & Halloumi Quiche is a show-stopping dish that masterfully balances robust, savory flavors with a uniquely spiced crust. While it requires a few key steps—like chilling the pastry and cooling the filling—the result is a perfectly set, creamy quiche with layers of texture and taste. It’s a rewarding recipe that promises to impress at any table, proving that a little effort yields extraordinary brunch perfection.