Mediterranean Quiche with Mushrooms & Cherry Tomatoes
Recipe from Pastry Chef Mariella Christou, Boutique Patisserie
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INGREDIENTS
- 1 sheet of butter puff pastry
- 4 tablespoons unsalted butter
- 2-3 spring onions (scallions)
- 3 white mushrooms
- 4 sprigs fresh coriander (cilantro)
- 12 cherry tomatoes
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 250g grated mozzarella cheese
- 1 cup heavy cream (or whipping cream)
- 2 eggs
METHOD
- Preheat the oven to 180°C (350°F). Line a buttered tart pan with the puff pastry, prick the base with a fork, and bake for 10 minutes until it starts to set slightly.
- In a frying pan, melt the butter and sauté the spring onions and mushrooms until they soften and their moisture evaporates.
- Add the cherry tomatoes, brown sugar, salt, cinnamon, and cayenne pepper, and cook for another 2–3 minutes. Add the fresh coriander and stir.
- In a bowl, whisk the eggs with the heavy cream until combined. Add half of the mozzarella cheese. Spread the vegetable mixture over the pastry base and pour the egg mixture over it.
- Sprinkle with the remaining mozzarella and bake in the preheated oven for about 30–35 minutes until the center is set and the top is golden brown. Let it rest for 10 minutes before slicing.
