| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 536 | 42g | 22g | 25g |
| sugars | fibre | protein | salt |
| 2g | 2g | 17g | 1.0g |
As a food enthusiast and writer, my affair with the Borage and Mushroom Quiche recipe exemplifies why I love creating, sharing, and exploring in the culinary world. Introduced to my kitchen with a simple list of ingredients and a pinch of enthusiasm, it swept me off my culinary feet by weaving together the essence of comfort food with a gourmet twist.
Of Heritage and Whisking
Perhaps my Louisiana roots or the French traces in my ancestry have instilled in me a deep appreciation for food that promises comfort and class. Much like a beignet or éclair, this quiche takes an uncomplicated yet elegant route to the palate, unifying my love for both Creole richness and French finesse. A smooth balance of velvety borage leaves, earthy mushrooms, and savoury Swiss cheese, this dish pays homage to my culinary heritage while introducing novel flavors and textures.
In Praise of Borage
Beyond its scrumptious merits, the Borage and Mushroom Quiche crowns itself with countless health benefits. Prominently featured in this recipe, borage is an unsung hero in the world of herbs, notorious for its capacity in enhancing skin health, reducing inflammation, and improving heart health. Paired with mushrooms, it brings a nutritional punch that’s hard to overlook, making this quiche a truly guilt-free indulgence.
If I were to draw a parallel to other recipes, this quiche echoes the humble charm of my Mushroom, Leek, and Fontina Frittata, both laden with mushrooms, cheese and the spirit of gourmet pandering. And while it is a complete meal in itself, this Borage and Mushroom Quiche pairs well with a crisp Arugula and Endive Salad to cut through its rich, indulgent nature, offering a bouquet of flavors in one sitting.
Every bite of this quiche reinforces why this recipe is worth the bake and a spot on your dining table. From the blissful crunch of the crust to the creamy treasure within, the Borage and Mushroom Quiche beckons you to grab your apron, pre-heat the oven and embark on a culinary journey that is sure to satiate and amuse.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 8 tbsp unsalted butter, chilled and cubed
- 4 tbsp ice water
- 1 1/2 cups borage leaves, washed and chopped
- 2 cups mushrooms, sliced
- 2 tbsp olive oil
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded swiss cheese
- 1/2 tsp black pepper
- 1/2 tsp salt
Method
Step One
Start with making the quiche crust. Combine 1 1/2 cups of all-purpose flour and 1/2 tsp salt in a large bowl. Add in the 8 tbsp of chilled and cubed unsalted butter. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles the texture of cornmeal.
Step Two
Add 4 tbsp of ice water to the flour mixture. Stir until a dough forms. Knead the dough lightly until it comes together into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour.
Step Three
While the dough is chilling, prepare the filling. Sauté 2 cups of sliced mushrooms in 2 tbsp of olive oil over medium heat until they are browned and tender. Add in the 1 1/2 cups of chopped borage leaves and cook until wilted. Set aside to cool.
Step Four
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to fit into your quiche pan. Carefully lift the dough and press it into the pan, trimming any excess. Pre-bake the crust in the oven for about 10 minutes.
Step Five
In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1/2 tsp of black pepper, and another 1/2 tsp of salt. Stir in the cooked mushrooms and borage, and 1 cup of shredded Swiss cheese.
Step Six
Pour the egg mixture into the pre-baked crust. Bake in the preheated oven for about 40-45 minutes, or until the quiche is set and lightly browned. Let the quiche cool for a few minutes before slicing and serving.
