when I made this quiche I didn’t really have a recipe in mind and I just winged it and threw together things I had in the fridge, its funny how sometimes these kind of recipes turn out the best. I decided to use filo pastry rather than short crust pastry for this and it made it really lovely and crunchy. I fried off the mushrooms with some white miso paste and sesame seeds and it added a great umami flavour to the quiche. sticking with the Asian flavour theme I used shiitake and king oyster mushrooms. every one really enjoyed it which made me happy, I cant wait to make it again.
- 1 pack of filo pastry
- 1/2 cup butter melted
- 1 cup of chopped shiitake mushrooms
- 2 king oyster mushrooms
- 3 tbsp. miso paste
- 4 tbsp. sesame seeds (black and white)
- 2 tbsp. chopped sage
- 1 banana shallot chopped
- 1 clove or garlic chopped
- 3 duck eggs
- 50 ml milk
- 250ml double cream
- 3/4 cup grated cheddar cheese
first fry off the shallot in some oil, add the mushrooms and miso and sauté until the mushrooms are tender then add the garlic, sage and sesame seeds and mix in the pan for a minute or two to toast the sesame seeds season with salt and pepper remove from the heat.
preheat the oven to 180c brush melted butter onto a sheet of filo pastry and add it to a pie dish then do the same with 4 more pieces and ruffle the edges so you have a pretty edge that will get nice a crispy. in a bowl mix together the eggs and cream and milk then mix half the cheese with the mushroom mixture and put it into the tart and pour over the egg mixture then sprinkle over the rest of the cheese, then sprinkle over some more sesame seeds and some salt and pepper and bake for 25 to 30 minutes until golden.