🥧 A Quiche That’s Anything But Ordinary
This Creamy Mushroom, Pineapple & Cheese Quiche combines rich, savoury flavours with a subtle tropical twist that makes every bite … yummy! The buttery Scottish Shortbread crust takes it to a gourmet level.
🍄🍍 Unexpected Flavours That Work
At first glance, mushrooms and pineapple might seem like an unlikely pairing (except on a pizza?), but trust me on this one! The earthy, meaty mushrooms balance beautifully with the natural sweetness of caramelised pineapple, while green chillies add just the right amount of gentle warmth. The result is a flavour combination that’s both comforting and surprisingly sophisticated.
💛 Silky Coconut Cream Custard
What really takes this quiche to the next level is the luscious coconut cream custard. Instead of dairy, coconut cream creates a silky, velvety texture that pairs perfectly with pineapple, wholegrain mustard, garlic, paprika, nutmeg, and mushroom soy sauce. Every ingredient plays a part, creating layers of flavour that are rich without being overwhelming.
🧈 Perfect Shortbread Pastry
The pastry is derived from my grandmother’s famous Scottish Shortbread recipe. The buttery shortcrust is baked until lightly golden and then sealed with an egg wash before filling. This step helps keep the base beautifully crisp, ensuring you get that satisfying crunch beneath the creamy filling.
🧀 Golden, Bubbling Cheese Topping
Finished with a generous topping of melted mozzarella and cheddar, this quiche emerges from the oven golden, bubbling, and impossible to resist. 😍 Whether you’re serving it for brunch, lunch, dinner, or packing slices for the next day’s picnic, it’s one of those recipes that always seems to disappear faster than expected.
Golden Pineapple & Mushroom, Chilli & Cheese Coconut Quiche
Ingredients
- 150 g plain flour
- 90 g cold salted butter cubed
- 1 tsp sugar
- 2–3 tbsp ice-cold water
- 1–2 tbsp whisked egg taken from the custard eggs
- 3 tbsp butter
- 1 medium onion finely chopped
- 3 long green chillies finely chopped
- 250 g Portabellini mushrooms sliced
- 100 g fresh pineapple finely diced
- 2 tbsp fresh parsley finely chopped
- 4 large eggs reserve 1–2 tbsp for egg wash
- 1 tin 400g tin coconut cream
- 2 tbsp plain flour
- 2 tbsp wholegrain mustard
- 1 tsp mushroom soy sauce
- 1½ tsp garlic powder
- 1 tsp sweet paprika
- ¼ tsp ground nutmeg
- ½ tsp pure MSG (Monosodium Glutamate) optional
- 1½ tsp freshly ground rainbow peppercorns
- Salt to taste
- Optional: a splash of milk if the custard becomes too thick
- 170 g mozzarella grated
- 55 g cheddar grated
Equipment
- 23 cm (9-inch) quiche dish the dish needs to be large enough to hold approx 1.2 litres
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Sharp knife and cutting board
- Cheese grater
- Pastry brush
Method
- Preheat the oven to 180°C (350°F).
- Rub the cold butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the sugar.
- Add the ice-cold water gradually until the dough just comes together.
- Press the dough evenly into a 23 cm (9-inch) quiche dish, keeping the crust thin and even.
- Prick the base many times, all-over, with a fork.to prevent bubbles forming
- Chill for 15 minutes.
- Thoroughly brush the entire pastry surface with whisked egg, ensuring complete coverage. It does not matter if some egg runs down the sides of the pastry. The goal is to create a complete seal to prevent sogginess.
- Bake for 20 minutes until lightly golden and firm.
- Melt 2 tbsp butter in a large frying pan over medium-low heat.
- Add the chopped onion and cook for 5–10 minutes until softened.
- Add the chopped green chillies.
- Continue cooking for another 10–15 minutes until the onion is deeply golden and caramelised.
- Increase the heat to medium-high.
- Add the sliced mushrooms and cook until their moisture evaporates and they begin to brown.
- Add the diced pineapple and cook for 3–5 minutes until lightly caramelised and excess moisture has reduced.
- Transfer the mixture to a bowl and set aside.
- Using the same pan, add the remaining butter if required.
- Sprinkle in the flour and cook, stirring continuously, until lightly golden and nutty.
- Gradually whisk in the coconut cream until smooth.
- Continue stirring until slightly thickened.
- Add the wholegrain mustard, mushroom soy sauce, garlic powder, paprika, nutmeg, MSG, rainbow peppercorns and salt.
- Remove from the heat and allow to cool until warm.
- If the custard appears too thick, whisk in a small splash of milk. Remember that the mixture will thicken further once baked with the eggs.
- Whisk the eggs in a large bowl.
- Slowly whisk the warm coconut mixture into the eggs.
- Stir in the parsley.
- Spread approximately 50–75 g of the grated cheese evenly over the baked pastry base.
- Spread the mushroom, onion, chilli and pineapple mixture evenly over the cheese layer.
- Pour the custard mixture evenly over the vegetables.
- Top with the remaining cheese.
- Bake at 180°C (350°F) for 35–45 minutes until the centre is just set and the top is golden brown.
- Remove from the oven and rest for 15 minutes before slicing.
Nutrition
Related Recipes
- Brown Butter Cheese Soufflé with Caramelised Pear, Danish Blue & Jalapeño
- Buttery Bliss: A Beautifully Simple Scottish Shortbread Recipe
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