Delia Smith Mushroom Quiche Recipe

A crisp pastry case filled with earthy mushrooms is always welcome at the table, but when it’s Delia Smith’s Mushroom Quiche with Parmesan pastry, it’s the guest of honour. Use our simple blind baking method to ensure the exact level of golden crunch for your lunch.

Delia Smith Mushroom Quiche Recipe Ingredients

• The Parmesan Pastry:
  • 175g (6 oz) plain flour
  • 75g (3 oz) butter (or block margarine), chilled and cubed
  • 40g (1 ½ oz) Parmesan cheese, freshly grated
  • A pinch of cayenne pepper
  • Cold water, to mix
• The Mushroom Filling:
  • 225g (8 oz) button mushrooms (or chestnut mushrooms), wiped and sliced
  • 1 medium onion, peeled and finely chopped
  • 25g (1 oz) butter
  • 2 large eggs
  • 2 large egg yolks
  • 275ml (½ pint) double cream
  • 50g (2 oz) Cheddar cheese, grated
  • 25g (1 oz) Parmesan cheese, grated
  • Salt and freshly milled black pepper

How To Make Delia Smith Mushroom Quiche Recipe

1. Make the pastry: Sift the flour and cayenne pepper into a large bowl. add the cubes of butter and rub them in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the 40g of grated Parmesan. Add enough cold water (about 2-3 tbsp) to mix to a firm dough that leaves the bowl clean. Wrap in clingfilm and chill for 20 minutes.
2. Sauté the veg: Whilst the pastry chills, melt the butter in a frying pan. Add the chopped onion and cook gently for 5 minutes until soft. Add the sliced mushrooms and turn the heat up. Fry for another 5 minutes until the mushrooms are golden and—crucially—all their liquid has evaporated. Remove from heat.
3. Blind bake: Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry on a floured surface and line a 23cm (9 inch) fluted quiche tin. Prick the base with a fork. Line with foil and baking beans. Bake for 15 minutes. Remove foil and beans and bake for another 5 minutes to crisp the base.
4. Assemble: Arrange the cooked mushrooms and onions evenly over the base of the pre-baked pastry case. Sprinkle the grated Cheddar cheese over the vegetables.
5. Make the custard: In a bowl, whisk together the whole eggs, egg yolks, and double cream. Season with salt and pepper.
6. Bake: Pour the custard mixture over the filling. Sprinkle the remaining 25g of Parmesan over the top. Bake in the oven for 30–35 minutes until the filling is set, puffed up, and golden brown.
7. Serve: Allow the quiche to settle for 10 minutes before removing it from the tin and slicing.

Recipe Tips!

• The Dry Fry: Mushrooms release a lot of water when cooked. You must fry them until the pan is dry and they start to squeak. If you put raw or watery mushrooms into the tart, the bottom will be soggy and the custard won’t set properly.
• Parmesan Pastry: Adding Parmesan to the dough makes it “short” (crumbly) and savory. Because cheese has fat, be careful not to add too much water, or the pastry will be tough.
• Double Cream: Delia specifies double cream for a rich, luxurious set. If you use single cream or milk, the quiche will be much lighter but might need an extra egg to help it set firmly.
• Cayenne Kick: The pinch of cayenne in the pastry doesn’t make it spicy; it just enhances the cheesy flavor. Don’t skip it!

What To Serve With Delia Smith Mushroom Quiche Recipe?

This Delia Smith Mushroom Quiche Recipe is a rich, savory tart that needs a fresh partner! A crisp Green Salad with a sharp vinaigrette is the perfect acidic contrast to the creamy filling. For a warm side, serve with new potatoes tossed in butter and chives! If you are serving this at a buffet, a bowl of tangy Coleslaw works wonders alongside the earthy mushrooms.

How To Store Delia Smith Mushroom Quiche Recipe

• Refrigerate: Store the cooled quiche in the fridge for up to 2 days. The pastry will lose some of its crunch but the flavor remains excellent.
• Reheat: To serve warm, place the quiche on a baking sheet and heat in a 180°C oven for 15 minutes. This helps re-crisp the bottom.
• Freeze: You can freeze the whole cooked quiche or individual slices wrapped in foil. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Delia Smith Mushroom Quiche Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 35g
• Carbohydrates: 22g
• Protein: 14g

Nutrition information is estimated per slice (serves 6).

FAQs

Try More Recipes:

• Delia Smith Beef Bourguignon Recipe
• Delia Smith Beef Wellington Recipe
• Delia Smith Venison Casserole​ Recipe