Mushroom and Roquefort Quiche

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I like quiches, mushrooms and Roquefort, and so I decided to combine the three for a delicious classic quiche for lunch! Accompanied with a red leaf lettuce.

Serves: 5 quiches

Ingredients:

  • 300g of puff pastry/pâte feuilletée (see recipe here)
  • 800g of cremini brown mushrooms
  • 1 generous tablespoon of salted butter
  • 250gr of Roquefort/Stilton cheese
  • 200ml of heavy cream
  • 1 egg
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of nutmeg

Procedure:

  1. Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
  2. Dust with flour a clean surface.
  3. Cut the dough in 5 equals parts .
  4. With a rolling pin, flatten the first dough the size of your tart pan.
  5. Add delicately the flattened dough into the tart pan.
  6. Poke the bottom of the dough.
  7. Proceed the same way for the rest of the dough and set aside.
  8. Preheat the oven to 180C degrees.
  9. Wash the mushrooms delicately and put them into a colander.
  10. In a large pan add 1 tablespoon of salted butter and the mushrooms.
  11. Sauté the mushrooms a few minutes until they become extremely moist (stir the entire time with a wooden spoon).
  12. Pour the mushrooms into the bottom of each tart pan.
  13. Sprinkle with Roquefort on the top of each tart.
  14. In a bowl pour the heavy cream and 1 egg.
  15. Whisk the 2 ingredients together then add the salt, the black pepper and finally the nutmeg.
  16. Pour the mixture on the top of each tart.
  17. Bake for 45 minutes (more or less depending the oven).
  18. Remove from the oven an allow to cool for 15 minutes.

Serve with the red leaf lettuce on the side with a homemade dressing (125ml of extra virgin oil, 1 generous tablespoon of wholegrain mustard and 1 tablespoon of velvet balsamic vinegar). I like the flaky texture of the quiche and the strong flavor of the Roquefort.

Bon Appétit!

40 thoughts on “Mushroom and Roquefort Quiche

  1. Linda my love😍😍😍!! Are you well? I haven’t forgotten you- was busy with studying and on holidays, but I’m back! This looks fabulous as always- and it’s our favorite combination!! Hugs xxx

  2. Should have clicked on your blog ere I made lunch 🙂 ! Had all the ingredients, used most but differently – this for fun later!! Can’t get crimini in rural Australia, but methinks what we call ‘Swiss Browns’ will do . . . grow them myself . . .

  3. This looks absolutely packed full of flavour Linda! I’ve never been a huge fan of blue cheese (something I need to work on… I know!) but can imagine it adds a nice tang to the filling in this quiche. Absolutely adore mushrooms!

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