Anne Fox's Mushroom Quiche
Anne Fox (Latin Studies, 1980)
"My parents were both cooks by profession, and my mother turned vegetarian when I was 10, so I had a notebook full of recipes by the time I went to University. Being a vegetarian was still quite rare so food choices when eating out were limited to say the least. My main memory of University food is the umpteen cheese salads I consumed in three years in The Buttery!
Cooking in the communal kitchen at the Beeston flats was easier – I can remember flat mates being amazed at how far our limited budgets would stretch on the nights I cooked for us all. I still have my original copy of a book called The 1000 Recipe Cookbook – not a vegetarian cookbook, but it contains hundreds of non-meat recipes, the most requested of which was always a very simple mushroom quiche."
- Pack of shortcrust pastry
- 50g/2oz of butter
- 1 small onion, finely chopped
- 500g/1lb of mushrooms, thinly sliced
- 1 tablespoon of chopped parsley (optional)
- 150ml/5fl oz of single cream
- 3 small eggs
- 50g/2oz of grated strong cheddar cheese (add more if you like a really cheesy taste to your quiche)
- Salt and pepper
- Pre-heat the over to 200 degrees/gas mark 6
- Line a 23cm/9in ceramic dish or flan tin with the pastry (modern recipes always recommend baking blind i.e. lining the pastry base with greaseproof paper ,filling with ceramic beans and baking for 10-15 minutes before removing the paper and beans and filling with the wet ingredients. However this was almost unheard of in the 1970s so for that authentic student 'soggy bottom' feel I sometimes don’t bother!). Leave plenty of overhang as the pastry will shrink whichever method you use and can be trimmed once cooked.
- Melt the butter in a frying pan and fry the onion and mushrooms for 5 minutes. Mop up some of the liquid with kitchen towel if the mixture looks very watery.
- Beat the cream, eggs, and cheese together in a bowl, add the parsley and season with salt and pepper to taste and then stir into the mushroom/onion mix.
- Pour into the flan case and bake for approximately 40 minutes or until the filling is firm and golden brown. I like this served cold the next day as it brings out all the flavours.
Photo by Timothy Muza on Unsplash