Mushroom & Potatoes Quiche
For me this recipe is the best way of combining the flavours of comfort food with stunning presentation. Inspired by my Eastern European background, potatoes and mushrooms are some of the key ingredients in cooking which work perfectly together. Smaller portions in this recipe make it a perfect starter and will look great at any occasion.
- 500g Potatoes
- 1 bushy sprig of Rosemary
- 2 tbsp Olive oil
- 250g Chestnut mushrooms
- 130g Shallots
- 250g Ricotta
- 1 Small (100g) Bell pepper
- 1tbsp Soured cream
- 70g Cheddar
- ½ tsp Salt
- ¼ tsp Black pepper
- 80g butter
- 12 sheets of filo pastry (approx. 1 x 250g pack)
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- Preheat the oven to 180C or 350F degrees
- Peel and thinly slice the potatoes (I use the mandoline slicer) toss with olive oil, roughly chopped rosemary and bake in the oven for 10-15min until fully cooked and pale gold in colour.
- Finely chop the mushrooms and fry them in the pan over the medium heat with no oil first. The liquid will start to release.
- When liquid evaporates add finely chopped shallots and a table spoon of olive oil. Fry until shallots go soft and mushrooms golden in colour. Set aside to cool down.
- In a big bowl put ricotta, finely chopped bell paper, fried mushrooms and shallots and soured cream. Add salt, pepper, grated cheddar, mix well and set aside.
- Melt the butter in a small pan.
- Take two sheets of filo pastry and brush with melted butter. Fold it and lay 6 10cm diameter non stick loose base quiche tins. Cut the excess pastry leaving approx. 1cm around the edge.
- Brush the pastry with butter again and lay the base with potatoes.
- On top of potatoes evenly spread the ricotta and mushroom mixture.
- Fold over and tuck in the edge of pastry so your quiche looks neat and tidy. Brush the sides with melted butter and bake in the oven for 20min at 180C or 350F degrees.
- When ready, take your quiches from the oven and let them cool down a little before removing tins. Serve immediately.
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