Vegetarian chestnut and mushroom quiche for Christmas brunch

Vegetarian chestnut and mushroom quiche with wholemeal spelt shortcrust pastry, mushrooms, chestnuts, thyme and soft goat's cheese in an egg custard. For brunch or lunch over the holidays, 438 kcal.

At a glance

• Serves 6
• Prep time: 30 min
• Cooking time: 45 min
• Total time: 75 min
• Calories: 438 kcal per serving
• Protein: 15 g
• Fat: 25 g
• Carbs: 36 g

Ingredients

• 200g cooked chestnuts
• 250g mushrooms
• 100g soft goat's cheese
• 200g wholemeal spelt flour
• 100g butter
• 4 eggs
• 3 tbsp water
• 1 onion
• 1 tbsp olive oil
• 200ml milk
• 1 tsp salt
• 1 tsp thyme leaves
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · tart tin · chopping board · knife

1. Knead the wholemeal spelt flour, the butter in pieces, one egg, a pinch of the salt and the water into a smooth dough. Wrap it and put it in the fridge for 30 minutes.
2. Slice the onion and mushrooms and quarter the chestnuts. Fry everything in the olive oil in a frying pan for 6 minutes, until the mushrooms have taken on colour, and season with the thyme leaves and pepper.
3. Preheat the oven to 190 °C (170 °C fan). Roll out the dough, line a 26 cm quiche tin with it and prick the base several times with a fork.
4. Whisk the remaining eggs with the milk, soft goat's cheese, nutmeg and the rest of the salt.
5. Spread the mushroom and chestnut mixture over the pastry, pour over the egg custard and bake the quiche at 190 °C for 35–40 minutes, until the custard has set.
6. Leave the quiche to rest for 10 minutes, cut it into six pieces and serve warm.

Good to know

A quiche is easy to make ahead and tastes good warm or lukewarm. Chestnuts and mushrooms bring winter into the filling, and soft goat's cheese gives the custard a tangy flavour. It suits the brunch table and, with lamb's lettuce, makes a lunch too.

Swaps

Soft goat's cheese → feta. Mushrooms → king oyster mushrooms. Milk → cream (more fat). Wholemeal spelt flour → white spelt flour.

Cooking tips

Prick the base with a fork before filling, so it doesn't puff up. Fry the mushrooms until their liquid has evaporated, otherwise the base turns soggy.

Storage

Keeps for 3 days covered in the fridge; reheat at 160 °C for 10 minutes.

Allergens

Contains gluten (spelt), egg and milk; nut-free. Suitable during pregnancy if the custard has set and the goat's cheese is made from pasteurised milk.

Frequently asked questions

How long does chestnut and mushroom quiche keep in the fridge?

Keeps for 3 days covered in the fridge; reheat at 160 °C for 10 minutes.