Brisbane has been going through a bit of a “cold snap” – I say that with a slight tinge of sarcasm as I’m well aware our 10* temperatures are hardly going to bring on hypothermia. That being said, I am a Queenslander and my skin is exceptionally thin when it comes to the cold. Of course, at this time of year I am drawn to the dark side – gone are the light salads and healthy (ish) food habits of summer – I want cheese, I was warmth and I tell myself that additional layer of fat helps me to conserve heat.
It is in this spirit that I give you this recipe for mushroom quiche, with all my love. A couple of minor changes – I cheated and used packaged puff pastry, and I pre-browned the mushrooms in some garlic, butter and parsley for extra flavour.
Don’t even try to kid yourself that it is healthy – it’s not. It is delicious though. Worth it for a special treat (or a Wednesday night, same difference).
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