oh doughn't be so difficult

I decided to make a quiche. Easy. Simple. Quick.

Lies. Lies. Lies.

Firstly, this shortcrust pastry was like a difficult relative. Someone you love and have history with but no matter how hard you try, they just aren't interested in getting along with you. In fact, the harder you try to make it work, the worse the outcome. {I'm suddenly feeling nostalgic for the Holidays haha}

I'll give you the recipe but be warned lovelies, I wouldn't go out of your way to try it. The filling is absolutely delish though and if you want to make it, just substitute the shortcrust pastry for some fabulous store bought puff pastry available in your frozen section {don't forget to blind bake that though}.

Rosemary Shortcrust Pastry
5 tablespoons of unsalted butter
1 teaspoon of Rosemary finely chopped
1/2 teaspoon of salt
one egg yolk
1/2 cup of wholemeal flour
1 cup of all purpose flour
1-2 teaspoons of water

Preheat oven to 350.
Whip together room temperature butter and rosemary until light and fluffy. Add egg yolk and whip until completely incorporated.  Then add remaining ingredients on slow until barely brought together. If you can make a fist with your dough batter, it can be bought together on a floury board.

If you can't, you'll need to adjust the amount of water you add. Add more flour if it's too wet, or more water if it's too dry. Either way, it shouldn't be sticky whatsoever.

Bring together on lightly floured board and then make a flat disk. Place in plastic wrap and allow to sit in your refrigerator for at least an hour until fully chilled.

Once chilled, roll out to fit your desired pie tin, line with parchment paper and fill with pie weights or dry beans and cook for around 20 mins in 350 preheated oven until lightly browned.

Mushroom Goat Cheese Filling
2 tablespoons of Olive Oil
3 Portobello mushrooms
handful of Crimini mushrooms
1/2 large yellow onion, diced
2 cloves of garlic, crushed
3 eggs slightly beaten
2/3 cup of milk
1 teaspoon of freshly grated nutmeg
salt and pepper
5 oz of crumbled goat cheese

In a saucepan, heat olive oil and begin to saute onion until translucent. Add mushrooms and continue cooking until the flavors have been developed and they become tender. Add garlic and cook for another couple of minutes until it becomes aromatic. Take off of heat and allow to come to room temperature.
Whisk together all remaining ingredients bar goats cheese.

Layer mushrooms, onions and garlic on the bottom of the pastry and then pour egg custard over mushrooms.  Take goats cheese and crumble over the top of custard. Place in the 350 preheated oven for around 35 - 40 minutes until egg mixture has set.

I must admit, the aromas are pretty AH-mazing!

Hope your day was filled with something gorgeous, simple and delicious.

xo t