Rukmini Iyer's mushroom and artichoke puff pastry quiche offers a decadent and time-saving solution for those craving a savoury pie or tart without the fuss of traditional shortcrust pastry. This recipe, designed for busy home cooks, delivers a rich and satisfying dish in just 40 minutes, making it an ideal choice for weeknight dinners or impromptu gatherings.
Why Puff Pastry Works Wonders
In this column, which adheres to a strict 30-minute time constraint, Iyer opts for bought, pre-rolled puff pastry as a quick alternative to homemade shortcrust. She acknowledges that while making shortcrust from scratch—using 200g plain flour, 100g cold cubed salted butter, an egg yolk, and a tablespoon of cold water—is not overly laborious, it adds an extra 20 minutes to the process. This disqualifies it from her fast-paced recipe format, but she emphasises that store-bought puff pastry provides an instant and indulgent base that elevates the dish.
Ingredients and Preparation
To create this mushroom and artichoke puff pastry quiche, you will need the following ingredients, which serve four people:
- 2 tbsp olive oil or oil from the artichoke jar
- 300g chestnut mushrooms, roughly sliced
- 2 garlic cloves, peeled and finely grated
- 100g creme fraiche
- 3 eggs
- 1 tsp sea salt flakes
- 320g sheet ready-rolled puff pastry
- 150g jarred artichoke pieces, cut into 1cm slices
- 150g goat's cheese log, sliced
- A few sprigs fresh rosemary
The preparation time is 15 minutes, with a cooking time of 25 minutes, ensuring a total of 40 minutes from start to finish.
Step-by-Step Cooking Instructions
Begin by heating your oven to 200C (180C fan)/390F/gas 6. In a large frying pan over medium-high heat, add the olive oil, then tip in the mushrooms and garlic. Stir-fry for five to six minutes until they are slightly browned and just cooked through. Transfer the mushrooms to a plate to cool slightly.
In a medium bowl, whisk together the creme fraiche, eggs, and sea salt until well combined. Unroll the puff pastry sheet into a medium roasting tin, ensuring the pastry comes up all four sides. If there is an overhang on the longer edges, trim them and consider using the surplus pastry to make cheese or jam pinwheels for a creative twist.
Next, tip the sauteed mushrooms into the pastry case, then arrange the artichoke slices evenly on top. Pour the creme fraiche and egg mixture over the vegetables, then scatter the sliced goat's cheese and rosemary sprigs across the surface. Bake for 25 minutes until the pastry is golden brown and the filling is cooked through. Remove from the oven and allow it to sit for 10 minutes to settle before serving warm or at room temperature.
Serving Suggestions and Variations
This quiche is versatile and can be enjoyed as a main course, starter, or part of a buffet spread. For added flavour, consider incorporating other vegetables such as spinach or sun-dried tomatoes. Pair it with a fresh green salad for a balanced meal, or serve alongside roasted potatoes for a heartier option. The recipe is naturally vegetarian, making it suitable for a range of dietary preferences, and the use of goat's cheese adds a tangy depth that complements the earthy mushrooms and artichokes.
Rukmini Iyer's approach highlights how simple ingredients and clever shortcuts can result in a dish that feels both luxurious and effortless. Whether you're an experienced baker or a novice in the kitchen, this puff pastry quiche is sure to impress with its rich textures and vibrant flavours.
