3-Ingredient Tart Recipe: Mushroom Quiche | TheCharlotteMei

Quiche pastry with only 3 ingredients* and a tupperware box. No need for rolling pins or mixing bowls!

This is my go-to when someone decides to come over for dinner unplanned. The pastry literally takes you LESS THAN 5 MINS to put together using pantry staples, and the filling is easy peasy.

In this recipe I’m using mushroom and sun-dried tomatoes but you can use whatever you have lying around - this is the perfect recipe for clearing out your fridge!

*okay 4 ingredients bc I forgot to add salt to the pastry in the video, and we all know how big a difference that makes!!

#MeiTheFoodBeWithYou #TheCharlotteMei #HugsAndQuiches #Vegetarian

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MUSHROOM QUICHE

[Ingredients]

PASTRY:
250g flour
100ml water
100ml oil
Salt

FILLING:
3 eggs
2 tbsp olive oil
6 mushrooms of your choice, sliced
4 sun-dried tomatoes, sliced
1 medium onion, chopped
A handful Basil, torn
A handful cheddar/gruyere cheese, grated
Approx 1.5 cup milk*


[Method]

CRUST:

1. Preheat the oven at 180C Place all ingredients for the crust into a reusable food container, close the lid, and shake it up.

2. Once the dough has come together (about 10-20 shakes), gather any loose bits and press it into your designed pie dish. No kneading, no rolling!

3. Line the dough with baking paper, leaving some overhang, and place pie weights (or dried beans!) to hold the pastry down. Blind bake at 180C for 20 minutes with pie weights, and another 10 minutes uncovered

4. Transfer to a wire rack to cool

FILLING & ASSEMBLY:

1. In a pan, sautée the onion and mushrooms in some oil until soft, fragrant and no longer wet, about 5 minutes; set aside.

2. In a measuring cup, beat the eggs for about 30 seconds. Then, and add the milk, salt and pepper, and beat until smooth

3. Sprinkle half the cheese evenly to cover the bottom of the pie crust, and top with the onion and mushroom mixture, basil, sun-dried tomatoes. Top with the remaining cheese and pour over ¾ the egg mixture.

4. Place the pie dish into the oven and top off with the remaining custard. This is done to prevent any custard spillage while transporting the quiche into the oven!

5. Bake in the oven on the bottom rack until the edges are set, but the center slightly wobbly, about 30-45min. Let it cool in the pan before unfolding and slicing through.

*Notes:

For the custard, the rule of thumb is 1 egg to ½ cup dairy. I used milk but you can use a mixture of milk and cream if you like it richer.
In terms of dairy substitutes, soy milk works the best as it doesn't have a sweet aftertaste

If you want to reheat a cold quiche, bake at 160C for 10-15 minutes or until it is warm through. Otherwise, it’s perfect cold too!