Perfect Quiche

Perfect Quiche

Growing up, my favourite dish that my mum prepared was quiche. I suppose I have been trying to perfect my quiche recipe ever since and now I am happy to pass this on so that you too can perfect your own recipe. The following recipe is for my mushroom, spinach and mozzarella quiche but the basic recipe for the pastry and egg mix can be used with any seasonal ingredients to create your perfect quiche. Here are some of the other quiches I have made:

Merry Christmas Mary Quiche
Gruyere; gated to cover base
Roasted pumpkin
Roasted beetroot
Wilted spinach
Roasted cherry tomatoes
Roasted red pepper
Goats cheese

Salmon & Watercress
Baked salmon
Wilted watercress

Artichoke & Brie
Artichokes alla Romana

Mushroom, Spinach & Mozzarella Quiche

Serves 4 – 6
250g all-purpose flour
125g butter; cold, fine cubed
1 scant tsp salt
1 tbsp Pimenton (optional)
5 – 7tbsp cold water
Egg Custard
5 fresh, free-range eggs
200ml cream
100ml full-fat milk
Sea salt
Freshly ground black peppercorns
Knob butter + 1tbsp olive oil
125g potabello mushrooms
3 springs thyme
1 bunch spinach – 125g leaves
A good grate of nutmeg
60g Parmesan/ pecorino
80g mozzarella

New, Improved – Rose Bakery Inspired

Serves 4 – 6
Pastry for 3 x 28cm cases
500g all-purpose flour
250g butter; cold, fine cubed
½ tsp salt
1 free-range egg yolk
about 250ml cold water
1 tbsp Pimenton (optional)
Egg Custard
5 fresh, free-range eggs
1 free-range egg yolk – reserve white to paint blind-baked case
1 litre cream
2 good pinches of sea salt and freshly ground black pepper
½ tsp grated nutmeg
Filling Ideas
Smoked salmon & dill
Leek & broccoli
Mushroom & thyme
Quiche Lorraine


  1. For the pastry dough, weigh out the flour in a large bowl before adding the salt and pimenton (if using). Mix in the cold, cubed butter and using your fingertips, rub to butter in until a fine breadcrumb texture is achieved. Mix in enough cold water to bring the mixture together  – you want a firm but pliable dough. Push the mixture down to create a thick disc in the bottom of the bowl, cover a leave to rest in the fridge for 30 minutes.
  2. Preheat the oven to 170ºC fan and place a wire Rack in the centre of the oven.
  3. For the mushrooms, heat the butter and oil in a wide-bottomed pan before adding the sliced mushrooms and thyme sprigs. Gently cook until the mushrooms are cooked. Remove from the heat and leave to cool.
  4. For the spinach, pick the leaves, wash them before transferring to a pan. Over a low heat, wilt the spinach. Drain the spinach then grate nutmeg over the surface.
  5. To prepare the pastry shell, roll out the rested dough to create a circle large enough for a 24cm springform baking tin (bottom and sides!). Butter the tin and cover with a dusting of flour before gently lowering in the rolled out dough. Make sure the dough fits snugly into the crease in the case before pricking the bottom with a fork to prevent any bubbling. Place a sheet of baking parchment on top of the dough before pouring in dried beans to blind bake. Blind bake the pastry base for 15 minutes or until the visible pastry has taken on a little colour. Remove the beans and brush a little egg wash over the bottom – concentrating on the area where the base meets the side. Return to the oven for a further 5 minutes. Remove from the oven and fill: parmesan – spinach – mushrooms.
  6. Make the egg custard, whisk the eggs in a large bowl before whisking in the cream and milk. Season well and gently pour over the parmesan – spinach – mushrooms. Tear up the mozzarella ball add evenly distribute over the top of the quiche.
  7. Reduce the temperature of the oven to 150ºC fan and return the quiche to the oven. Bake for 30 – 40 minutes or until set.
  8. Once set, remove from the oven to cool for 10 minutes before cutting.


Perfect Quiche
Mushroom, Spinach & Mozzarella Quiche served with minted new potatoes and a simple green salad.

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