Prep 15 mins
Cook 30 mins
Mushrooms with a hint of curry, combined with creamy sliced avocado, produce an unusual but interesting dish. You should be able to detect the curry, but it shouldn't be searingly hot, so adjust the amount as necessary. This is a 'crustless' quiche and is served directly from the dish in which it is cooked. I serve it as a first course, or for a light lunch, and my guests always seem to enjoy it. You could also have it on a picnic. Recipe from Beverley Sutherland Smith.
- 6 ounces portabella mushrooms
- 1 1⁄2 ounces butter
- 1 -2 teaspoon curry powder, dependent on taste and heat of powder
- salt, to season
- 1 (8 ounce) avocados
- 3 tablespoons finely chopped green onions (spring)
- 3 eggs
- 3⁄4 cup heavy cream
- 1⁄4 teaspoon salt, extra
- white pepper
- 3 tablespoons dry white wine
- 1 tablespoon tomato ketchup
- Pre-heat oven to 350°F.
- Butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
- Wipe the mushrooms if necessary and slice thickly.
- Melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
- Add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
- Add the mushrooms to the prepared dish and spread them evenly over the base.
- Peel the avocado, cut into slices and arrange these over the mushrooms.
- Scatter the chopped spring onions over the top of the mushrooms and avocado.
- Place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
- Pour this mixture over the top of the avocado, then place the dish in the oven.
- Cook for approximately 25 minutes or until the quiche has lightly set in the middle.
- Remove from oven and leave to stand for 5 minutes before cutting into wedges.
- It can also be served cold, but must be eaten the day it is made.