Prawn and Mushroom Quiche

Now, I know quiche isn´t remotely Spanish, but just think of it as a tortilla in a pastry case!  I have introduced Big Man to quiche over the last few years and it has become a big favourite.

It´s also an easy dish for me to prepare right now with just a few pots and pans at my disposal and (yes, I confess) I used ready made pastry this time.

Remember Clara´s Pastry for my mince pies? Well, here it is again, it´s a very versatile and tasty pastry. And when I´m not being so lazy or covered in dust, I´ll make my own again!

Ingredients for the pastry

  • 200g plain flour
  • Pinch of Salt
  • 50g each of cold butter and lard
  • One egg, beaten
  • Milk

Rub the fat into the flour and salt until it resembles fine breadcrumbs or pulse in a food processor.  Using a broad knife, work the egg into the flour.  Start to gently bring the pastry together with your hands.  You will probably need to add a very little milk but add drops rather than slugs.  Do not knead or overwork the pastry.

Now wrap in plastic and leave to rest in the fridge until you are ready to use it, but bring it up to room temperature first.

Roll it out on a well floured surface and place into your tin, prick the base with a fork and then fill with baking beans or pulses placed on top of greaseproof paper. Trim off any excess and bake at 180ºC for 15 minutes, or until it just starts to brown.

For the filling

  • 5 eggs and 100 ml of single cream beaten together
  • A cup of peeled cooked prawns
  • A cup of thinly sliced mushrooms (lightly sautéed first)
  • Seasoning

Mix all the ingredients together, if your tin is particularly large, add a drop more cream or milk.  Pour into the pastry base and bake for about 25 minutes at 180ºC or until the centre is set.

Remove from oven and eat hot or cold.

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42 thoughts on “Prawn and Mushroom Quiche

  1. If it was me renovating we would be down to a can of cold baked beans each and a spoon! I applaud your initiative in making delicious quiche against the odds. Good to see you are holding up (and not, yet, resorting to the ubiquitous bean ;))

    1. Well….we have had meals out and takeaways too…but we´ve been here two months and couldn´t have eaten takeaway every night (we´re already on the wrong side of “well rounded”)!

  2. I’m still a neophyte and making my own pastry, but yours sounds really simple and good. Still, if I was renovating a home, I wouldn’t blink an eyelash at using ready made! This quiche looks delicious, and it may be the first one I’ve seen that didn’t use cheese, so it seems a bit healthier than most. 🙂

  3. That’s a great combination – prawn and mushroom. I’d be very tempted to go and buy them to a make a quiche if I didn’t already have lamb chops out of the fridge 😉

  4. I have no problem using a ready made crust…convenience is what is important when time is of the essence and there are a lot of good ones being made now. Your quiche must have been delicious.

    1. I loved that article…maybe Big Man and I should move permanently! My brother always used to joke that people got fined for speeding in Bexhill if they walked faster than the electric wheelchairs 😉

  5. This looks delicious, Tanya. If you’d said you’d be serving meals like this, I bet yo’d have a team of volunteers working on the houses. And with good reason, too. A prawn quiche! Fantastic!
    Here in the States, lard is starting to make an appearance again, with TV chefs/cooks using it more now. The idea is to find the natural stuff and not the kind that’s been processed to death.

    1. Yes, I´ve heard that there are different types. Luckily I got mine from the butcher, and that´s the stuff that´s ok to use. Luckily now when we do have friends pop over to help, I can cook for them!

  6. I’m behind in my reading again and can’t believe how many fun posts I’ve missed! Love this quiche. I always use sausage or chicken in my quiche and never think to use shrimp, which sounds delish! And what is a good quiche without an excellent crust prepared with lard. That’s how my Grandmother made crust . 🙂

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