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Plate to Plate: Mushroom Quiche

Today I'm introducing a new feature on this blog: Plate to plate. One recipe, two people. This is the first of a bimonthly column.

I have been following Jillian's blog for quite some time. First because I like her photography, but also because she posts pictures of things I too enjoy: food and travel. When she mentioned she's be traveling from Australia to Europe earlier this year, I asked if she wanted to meet. We had a lovely time talking about photography and food. After she returned to Australia, she asked if I'd be interested in a "styling challenge". We'd pick one recipe each of us would make, and then style and photograph it. The idea isn't new, but it's definitely a fun one. One of the challenges for us is that we live on different hemispheres, and I think you'll be able to see that in the photos. But that makes it all the more exciting!

For our first "Plate to Plate" feature, we decided on a mushroom quiche. Jillian provided the recipe and we got started. Just to make things easier or more interesting, we have allowed ourselves to be able to tweak the recipe a little if needed. I have added my notes after the recipe.

The following photos are arranged so: Jillian's are on the left and mine are on the right.

Thank you Jillian for this delicious quiche recipe!

Watch for our next feature in December...

Mushroom Quiche from the Margaret Fulton Cookbook


  • 1 cup (150 g) plain flour
  • Pinch each salt and baking powder
  • 2 oz (55g) butter
  • 1 egg yolk
  • 2 tablespoons iced water
  • 1 tsp chopped rosemary


  • 1 small red onion, chopped
  • 1 oz (28g) butter
  • 8 oz (250 g) mixed mushrooms, finely sliced
  • 1 tsp chopped rosemary
  • 1/4 tsp salt
  • 2 eggs
  • 1 teaspoon plain flour
  • Pinch Chipotle powder
  • 1⁄2 cup (150ml) milk
  • 1⁄2 cup (150ml) cream
  • 2 tsp (14g) melted butter
  • 1 oz (30 g) grated Swiss cheese

Sift the flour, baking powder and salt into a bowl. Rub the butter in lightly until the mixture resembles breadcrumbs.
Combine the egg yolk, water and the chopped rosemary and sprinkle over the flour stirring with a knife to form a dough. Add a little extra water if necessary. Knead lightly on a floured board to bring together, then wrap the
pastry and chill for 30 minutes or until required.
Roll the pastry out on a lightly floured board to fit a 8 or 9 inch flan ring standing on a baking tray. Roll the pastry into the flan tin pressing the pastry well into the flutes. Using a sharp knife cut the pastry level with the top of the flan ring. Chill the pastry while preparing the filling.

Preheat the oven to (200°C/400°F). In a medium saucepan melt the butter over a medium heat and cook the onion in butter with the salt and rosemary until softened but not browned. Stir in the mushrooms. Cover and cook over a gentle heat for about 8 minutes. Uncover the pan, raise heat and cook until the liquid evaporates. In a bowl, beat the eggs, flour, Chipotle powder, the cream and milk and the butter until well mixed. Strain the mixture through a sieve then gently stir into the mushroom mixture. Pour the mixture into the chilled flan case, sprinkle with the cheese and bake in a hot oven (200°C/400°F) for 10 minutes, then reduce the heat to moderate (180°C/350°F) and bake for another 20 minutes until the filling is set.

Serves 6.

Notes: I added rosemary to the dough and the mushroom mixture, but left out the lemon juice in both. Since I ran out of cayenne  pepper, I added Chipotle powder instead. The original recipe calls for button mushrooms, but I thought I'd go for a mixture of button, shiitake and oyster mushrooms. Also, I used a cheese which was made by a colleague of my husband instead of the Emmentaler (Swiss) cheese called for. So technically it still is a Swiss cheese! Since I don't own a round fluted tart pan, I went for a square one 22x22cm.

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