Para versão Portuguesa clique aqui: “Quiche com Cogumelos e Fiambre”
1 batch of “Basic Pie Dough” (click here or check the blog archive for recipe) with a few changes – see below
150g mushrooms, sliced
2 garlic cloves finely chopped
1/4 cup “Porto” or “Madeira” Wine or Sherry
100g ham cut up in small pieces
100g grated cheese
1/4 red pepper, chopped
200ml heavy cream
Olive oil, a drizzle
Salt and pepper to taste
1 tbsp dried oregano
Pre-heat oven to 180ºC.
Prepare “Basic Pie Dough” recipe omitting sugar and adding ¼ tsp pepper and 1 tbsp dried oregano. Prepare the dough, roll it out and place in a loose-bottomed fluted pie pan. Blind-bake the shell: prick base lightly with a fork, line with parchment paper and place dried beans on top (refer to “Biscuit Pastry” where this procedure is explained in more detail). Bake for 15 minutes, remove the beans and parchment paper and set aside to cool.
In a small pan drizzle a little olive oil and add the garlic. As soon as it starts to sizzle, add the mushrooms, season with salt and pepper, cover and let cook for 5 minutes. Add the wine, stir and cook uncovered for a further 5 minutes. In a small bowl place the eggs and cream, season with salt and pepper and mix well.
Strain the mushrooms and spread over the pre-cooked crust. Add the ham, pepper, cheese and parsley. Pour in the egg and cream mixture and bake for 25 minutes or until firm and golden.