Herbs, spices, nuts and seeds are such simple ingredients that can really elevate your food in seconds!! Sage is a current favourite of mine with its rich fragrance and almost spicy flavour. Chop some into your next tomato based sauce, stir through potatoes before roasting or just add to eggs for an omelette.
Pastry can be a daunting thing to make but it really isn’t that scary! If you don’t fancy the pastry bit just leave out and use the rest of the ingredients to make a frittata – you’ll still get all the glorious flavours of this Mushroom & Sage quiche recipe.
Use whatever mix of cheeses you have at hand at home, I used a mix of manchego and soft goats cheese and I have to say it was a glorious combo! To get just the right amount of cheese for great value, head to the cheese counter in your local deli or supermarket instead of buying a big block that you mightn’t use all of. Prevents food waste and saves money!
For another great quiche recipe try my Leek, Sage & Feta Tart.
- 65g oat flour (blitzed oats)
- 75g plain flour
- pinch of salt
- 90g cold butter or coconut oil, cubed
- 1 red onion, peeled and thinly sliced
- 3 cloves garlic, minced
- 300g mushrooms
- 4 eggs
- 2 tbsp plain greek-style yoghurt
- 40g hard cheese (white cheddar, parmesan, manchego), grated
- 20g soft cheese (feta, goats cheese, camembert)
- 2 tbsp fresh sage leaves
- Make the pastry by mixing the flour and salt together in a large mixing bowl. Use your fingertips to rub in the butter until the mix comes together and forms a large ball.
- Leave the pastry ball in the ball, cover with a plate and place in the fridge for at least 20 minutes.
- Heat 1 teaspoon of oil in a frying pan over a low heat. Add the red onion and continue to cook until soft through.
- Remove the onions from the pan, add 1/2 teaspoon of oil and the garlic. Once the garlic begins to soften, add the mushrooms and cook for 5 minutes. Add the onions back into the pan and remove from the heat.
- Whisk the eggs, yoghurt and grated hard cheese together.
- Preheat the oven to 200°C/160°C fan/400°F. Remove the pastry from the fridge and roll out on a lightly floured surface with a rolling pin or empty glass bottle until 1/2 inch thick.
- Press the pastry into an ovenproof pie dish, trim the edges as required. Spread the mushroom and onion mix into the base. Pour over the egg mix and top with the soft cheese and sage leaves.
- Bake in the oven for 20 minutes or until the filling is just set.
- Serve with salad.