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Carrot and Mushroom Quiche

Serves 12

Ingredients

  • 3 sheets of frozen puff pastry, thawed
  • 1 tablespoon Australian butter
  • 200g mushrooms, finely diced
  • 6 spring onions, chopped
  • 2 medium carrots, grated
  • 3 eggs
  • 1 cup Australian milk
  • 1 cup Australian thickened cream
  • 2 teaspoons finely chopped fresh basil
  • 2 tablespoons vinegar
  • 3 tablespoons cornflour
  • extra carrot and mushroom, cooked, for garnish
Download Recipe (PDF)

Method

  1. Line 12 well buttered 10cm pie tins with pastry, trimming edges. Melt butter in a frypan, cook mushrooms, onion and grated carrot for 5 minutes. Stir remaining ingredients with the vegetables. Pour mixture into prepared pastry. Bake at 180C for 30 minutes or until set. Decorate with extra carrot or mushroom.

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