Mushroom and arugula (roquette) quiches are easy to make, quick to bake and can be eaten for breakfast, lunch, snacks, appetizers or taken on picnics.
Ingredients:
- 3 cups of white mushrooms, thinly and evenly sliced
- 1 clove of garlic, finely chopped
- 1 Tbsp butter
- 2 Tbsp of vegetable oil
- 2 cups of arugula (roquette)
- 1/2 tsp of sea salt
- 3 eggs
- 3/4 cup of pouring cream
- 1/2 cup of whole milk
- 1/2 cup of gruyere or cheddar cheese plus a little extra for sprinkling
- Freshly ground black pepper
- 2-3 sheets of store-bought puff pastry
- Special equipment: muffin tin
Preparation:
- Pre-heat the oven to 350F (180C). Lightly grease the muffin tin. Thaw the pastry and set aside.
- Heat the oil and butter in a large frying pan. Once the oil and butter start to swirl, add the mushrooms and saute for 5 minutes. Add the garlic and shake the pan around. Saute for another 2-3 minutes then transfer mushrooms to a bowl to cool.
- Use the mushroom pan to lightly cook the arugula (roquette) until just slightly wilted -- for about 1-2 minutes. Set aside.
- Make your filling by combining the eggs, cream, milk, cheese, salt and pepper together in a large jug. Whisk mixture thoroughly to combine the ingredients. Set aside.
- Cut the pastry squares into quarters so you end up with 8 smaller squares of about 4 x 4 inches (10cmx 10cm).
- Gently press each pastry square into the greased muffin cups.
- Divide mushrooms and arugula evenly amongst pastry shells then slowly fill each one with the egg mixture until they are about 3/4 of the way full. Sprinkle each quiche with a little extra cheese.
- Bake quiches for 15-20 minutes or until firm and golden. Remove from oven and cool for 5 minutes in the tin then transfer to a wire rack to cool further.
