For those pressed for time but still craving a touch of culinary elegance, Rukmini Iyer’s mushroom and artichoke puff pastry quiche is the perfect solution. This indulgent dish combines the earthy flavours of mushrooms and artichokes with a creamy filling, all encased in a crisp, buttery puff pastry. Better yet, it can be prepared in under an hour, making it ideal for busy weeknights or impromptu gatherings.
A Simple Yet Luxurious Dish
Gone are the days of slaving in the kitchen over intricate pastry-making techniques. Iyer’s recipe leans into the convenience of ready-rolled puff pastry, allowing you to whip up this quiche without the hassle of traditional methods. While some might argue that homemade shortcrust is superior, this quick alternative proves that convenience doesn’t have to compromise flavour.
Iyer’s approach prioritises simplicity without sacrificing taste. Instead of spending time preparing a shortcrust base, the ready-made puff pastry provides a light, flaky texture that complements the rich filling perfectly.
Ingredients That Sing
To create this delightful quiche, you’ll need:
– 2 tablespoons of olive oil (or oil from the artichoke jar)
– 300g of chestnut mushrooms, roughly sliced
– 2 cloves of garlic, peeled and finely grated
– 100g of crème fraîche
– 3 eggs
– 1 teaspoon of sea salt flakes
– 320g of ready-rolled puff pastry
– 150g of jarred artichoke pieces, cut into 1cm slices
– 150g of goat’s cheese log, sliced
– Fresh rosemary sprigs for garnish
Step-by-Step to Savoury Success
Commence by preheating your oven to 200°C (or 180°C for fan ovens), ensuring it’s hot and ready for baking. In a large frying pan over medium-high heat, drizzle the olive oil and toss in the sliced mushrooms and garlic. Stir-fry this mixture for about five to six minutes until the mushrooms are tender and slightly caramelised. Once cooked, transfer them to a plate to cool.
Next, in a medium bowl, whisk together the crème fraîche, eggs, and sea salt until well combined. Unroll your puff pastry into a medium roasting tin, allowing it to rise along the sides. If there’s any excess pastry, feel free to trim and repurpose it for delightful cheese or jam pinwheels.
Now it’s time to assemble. Scatter the sautéed mushrooms evenly across the pastry base, followed by the artichoke slices. Pour the egg and crème fraîche mixture on top, and finish off with slices of goat’s cheese and a sprinkle of fresh rosemary.
Bake in the oven for approximately 25 minutes, or until both the pastry and filling turn a lovely golden brown. Once out of the oven, allow the quiche to rest for ten minutes before slicing. It can be enjoyed warm or at room temperature—perfect for any occasion.
Why it Matters
This mushroom and artichoke quiche isn’t just a meal; it’s a celebration of simple yet rich flavours that can elevate any dining experience. In a world where speed often trumps quality, this recipe strikes a harmonious balance, allowing home cooks to deliver a dish that feels indulgent without the extensive preparation. It’s a reminder that good food can be both accessible and delightful, appealing to both the novice and the seasoned chef alike.
