Chilled Mushroom Quiche
1 short crust pastry
50g each grated aged cheddar
1/3 cup coarsely chopped parsley
2 eggs, lightly beaten
To serve: Rucola
200g large mushrooms, coarsely chopped
1/2 onion, thinly sliced
20g butter, melted
1/2 garlic clove, finely chopped
1 lemon, finely grated
1 tbsp rosemary, chopped
Knorr Mushroom Stock Pot
Preheat oven to 180°C.
Roll pastry into a rectangular sheet. Trim into four rectangles (approx. 12.5cm x 25cm) and line on an oven dish lined with baking paper. Blind bake for approximately 15 minutes.
Combine cheeses, parsley, egg and seasoning in a bowl.
For mushroom filling, fry the onion, mushrooms & garlic in butter for 4 minutes.
Add the cream together with the Knorr Mushroom Stock. Bring to the boil, simmer for 2 minutes and finish with lemon zest and thyme. Season to taste.
Allow to cool and mix with cheeses and other ingredients then spread over pastry.
Bake until pastry is golden and cooked (15 - 20 minutes).
Serve chilled with rucola.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.