Wild Mushroom and Blue Cheese Quiche

4-6 servings


  • 250g plain flour 
  • 150g cold Lurpak® butter
  • 2 egg yolks


  • 25g Lurpak® butter
  • 250g wild mushrooms
  • 4 eggs
  • 300ml double cream
  • 120g blue cheese, cut into cubes
  • 50g watercress 


  • 23cm tart case
Wild Mushroom and Blue Cheese Quiche


Mushrooms and Lurpak® go together like salt and pepper – combining rich flavours of toasted hazelnuts from a golden-brown coating of caramelised butter, this elegant pairing is a celebration of the senses. 

Preheat your oven to 180°C.

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly (this can also be done by pulsing in a food processor until a breadcrumb consistency). Add the egg yolks and 4-5 tsp of cold water, then bring everything together until just combined. Shape the pastry into a ball and press down gently to create a disc shape. Cover with cling film and chill for half an hour in the fridge. 

Roll out the pastry on a lightly floured surface to a circle 5cm larger than a 23cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Push the pastry into the corners of the tin, prick the bottom a few times with a fork and chill in the fridge or freezer for a minimum of 20 mins.

While the pastry is chilling begin on the quiche filling. Heat the butter in a pan and on a high heat cook the mushrooms for 5 minutes or until soft. Reserve the cooking juices.

Take the tart case out of the fridge or freezer and line with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 minutes, remove the paper and beans, then continue to cook for 5-10 mins until golden brown. When the tart case is removed turn the oven down to 160°C.

Beat the eggs with a fork in a bowl, then gradually add the cream. Stir in the mushrooms, half the cheese and all the watercress. Season with salt and pepper, then tip the filling into the tart case. Dot with the rest of the cheese and bake for 30-35 mins until set and golden brown. Leave to cool in the case and remove when fully set (this will help to stop the quiche from collapsing). Enjoy!

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