Description
Mushroom & Haloumi Quiche
A delightful twist on a classic quiche, this Mushroom and Haloumi Quiche combines creamy cheese with earthy mushrooms, all wrapped in a flaky paprika thyme crust. Perfect for a cozy brunch or a light dinner, this dish showcases a flavorful blend of Gruyere, mozzarella, haloumi, and bacon for that extra richness. This quiche brings comfort and a hint of sophistication to any meal!
Paprika Thyme Pastry: 200g plain flour, ½ tsp paprika, ½ tsp thyme, 100g unsalted butter, 1 egg, 15g shaved cheese, 5g sea salt.
Filling: 50g unsalted butter, 2 tbsp olive oil, 1 brown onion, 150g Gruyere, 120g bacon, 100g haloumi, 150g mushrooms, 50g mozzarella, 120g baby spinach, 4 eggs, 100ml cream.
Directions:
1. Prepare paprika pastry and chill for 2 hours.
2. Roll, bake tart case, and prepare filling.
3. Assemble, bake, and serve.
Prep Time: 2h 30m
Kcal: 400/slice
Step-by-Step Guide
1. Make the Pastry: In a food processor, pulse the flour, paprika, thyme, and salt. Add the cold, cubed butter and pulse until the mixture resembles breadcrumbs. Add the egg and shaved cheese, pulsing until the dough just comes together. Shape into a disc, wrap in cling film, and chill for 2 hours.
2. Blind Bake the Crust: On a floured surface, roll the pastry to fit a 23cm tart tin. Press it in, trim the edges, and prick the base with a fork. Line with parchment paper and fill with baking beans or rice. Bake at 190°C (375°F) for 15 minutes. Remove the paper and beans, then bake for another 5-7 minutes until dry and lightly golden. Set aside to cool slightly. Reduce oven to 180°C (350°F).
3. Prepare the Filling: In a large pan, melt butter with olive oil over medium heat. Sauté the diced onion until soft. Add chopped bacon and sliced mushrooms, cooking until browned. Stir in the baby spinach until wilted. Remove from heat and let cool.
4. Assemble the Quiche: Sprinkle half of the grated Gruyere and mozzarella over the pastry base. Spread the cooled mushroom and spinach mixture evenly over the cheese. Crumble or cube the haloumi and scatter it over the top. In a jug, whisk the eggs and cream with a pinch of salt and pepper. Pour this custard over the filling. Top with the remaining cheese.
5. Bake: Carefully place the quiche on a baking sheet and bake for 35-40 minutes, or until the custard is set and the top is golden brown. Let it rest for at least 15 minutes before slicing.
Serving Suggestions
This quiche is incredibly versatile. Serve a warm slice with a simple green salad dressed with a lemony vinaigrette to cut through the richness. For a heartier brunch, add roasted tomatoes or crispy hash browns. It’s also excellent at room temperature, making it perfect for picnics, potlucks, or packed lunches.
How-to Summary
Create a paprika-thyme pastry and blind bake it. Sauté onions, bacon, mushrooms, and spinach for the filling. Layer cheeses and the vegetable mix in the crust. Pour over a whisked egg and cream custard. Bake until golden and set. Rest before serving.
Frequently Asked Questions
Can I make this quiche vegetarian? Absolutely. Simply omit the bacon. You can add a pinch of smoked paprika to the filling to mimic a smoky flavor.
Can I prepare the quiche ahead of time? Yes. You can blind bake the crust and prepare the filling (cooled) a day ahead. Store separately in the fridge and assemble just before baking.
My pastry shrank during baking. What happened? This is often caused by stretching the dough when placing it in the tin or not chilling it sufficiently. Ensure the dough is well-chilled and gently press it into the tin without pulling.
What can I use instead of haloumi? Feta cheese is an excellent substitute, offering a similar salty, briny flavor that pairs well with the mushrooms.
How do I know when the quiche is perfectly cooked? The center should be just set with a slight jiggle. A knife inserted near the center should come out clean. Overbaking will lead to a dry, rubbery texture.
Common Mistakes to Avoid
- Using warm pastry dough, which causes shrinkage and a tough crust. Always ensure it’s thoroughly chilled.
- Adding hot filling to the pastry case, which can start cooking the eggs prematurely and make the base soggy. Always cool your filling mixture.
- Overfilling the tart case with custard. Leave a small gap at the top to prevent messy overflow in the oven.
- Skipping the resting time after baking. Slicing too soon will cause the quiche to fall apart.
Conclusion
This Mushroom and Haloumi Quiche is a show-stopping dish that masterfully balances earthy, salty, and creamy flavors. With its unique paprika-thyme crust and rich, savory filling, it’s guaranteed to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfect, professional-quality quiche every time. It’s a rewarding recipe that turns a simple meal into a special occasion.