This quiche recipe is unlike the usual because it is egg free. We used a milk and flour mixture that is similar to béchamel sauce instead. It can be served any time of the day. It is filling and healthy too. You may top it with some sour cream and serve it with salad on the side. That for me is perfect. Yum!
1 sheet frozen short crust quiche pastry, partially thawed
250g button mushrooms, thinly sliced
2 green onions, thinly sliced
1/4 cup plain flour
1 1/2 cups reduced-fat milk
2 tablespoons fresh chives, finely chopped
1/4 cup Parmesan cheese, finely grated
Preheat the oven at 180C. After, place the thawed pastry in a 23cm round tin pan. Trim the excess pastry and then refrigerate or 30 minutes to 1 hour.
Melt one fourth of the butter in a non-stick saucepan over medium heat. Saute the mushrooms and onions for 3-5 minutes, until they are soft. Transfer them to a colander to drain the excess liquid. Set aside.
Put the remaining butter in the saucepan. Set the heat to medium and then stir in the flour. Cook it for a minute or two until the mixture bubbles. Remove from heat and slowly add the milk while stirring. Place the saucepan back over medium heat and bring it to a boil. Reduce the heat and simmer it for 5 minutes or until thick. Turn off the heat and season it with salt and pepper. Add half of the chives and half of the Parmesan. Mix well. Cover with plastic wrap.
Get the tin pan lined with pastry. Cover it with baking paper and fill it with uncooked rice or beans. Bake it in the preheated oven for 10 minutes or until the edges are browned. Remove the rice or beans. Return the pastry to the oven and cook it for another 5-10 minutes or until golden brown. Remove from the oven and increase the heat to 200C.
Place the mushroom mixture into the pastry. Pour over the flour mixture. Top it with the remaining Parmesan. Bake it for 10-15 minutes or until golden brown. Garnish with the remaining chives. Let it stand for 5 minutes before serving.
Photo Courtesy Of: Joe Shlabotnik