Herb and mushroom quiche – delicious

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Some home chefs shy away from quiche because it can so easily turn into a train smash, but if you make a self-crusting quiche (otherwise known as a makeshift frittata) such as today’s simple mushroom recipe your chances of producing a flop is minimal – and your friends and family will love you for it.

The success of making quiche very often depends on the dish one uses to bake it in and I always use a pie dish, lightly sprayed with Spray and Cook or lightly greased with butter.

For today’s quiche we will be using mushrooms and onions, a selection of herbs and a topping of simple cheese-flavoured batter.

For today’s recipe for four you will need:


2 onions, peeled and finely sliced

1 tablespoon oil

1 tablespoon butter

200g small whole mushrooms (or large mushrooms sliced) and wiped with a damp cloth

½ teaspoon each of dried thyme and basil

Salt and black pepper

For the batter

2 eggs

½ cup sour cream

23 cup milk a punch of salt

½ cup self-raising flour

½ grated mature cheddar cheese


In a saucepan melt the butter, add the oil and gently fry the onions until they start to soften then add the mushrooms and cook until they just start to soften.

Sprinkle in the herbs, mix well and remove from heat.

For the batter

In a bowl beat together the eggs, sour cream, milk and a pinch of salt.

Sprinkle in the flour and stir to combine.

Add the cheese, stir in lightly.

Spoon the mushroom and onion mix into the pie dish, spreading it evenly.

Gently pour the batter over the mushrooms and onions.

Place in an oven pre-heated to 220 degrees Celsius for between 20 and 25 minutes or until it turns to a light brown is fairly firm in the middle.

Remove from heat and set aside to cool for about 12 minutes before turning out and serving. Alternatively you can serve it straight from the pie dish, particularly if you are taking it along to a braai or picnic.

Serve with salads, pickles and or steamed vegetables such as green beans, broccoli or asparagus.

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