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Smoking Chimney

Recipes from a working kitchen · Cape Town

Mushroom Quiche with Onion Marmalade and Cheese

By Marna Ross Updated 12 August 2026 4.75 from 24 ratings French
Quiche is a classical dish is popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with the French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. At the nursery I have made quite a lot of lovely varieties, using the onion marmalade in a few variations. Onion marmalade is a good choice to keep in your fridge if you love eating quiches.
A delicious quiche featuring earthy sautéed mushrooms, sweet onion marmalade, and melted cheese.
Prep 30 min
Cook 30 min
Total 1 h
Serves 6

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Ingredients

Quiche Pastry

  • 250 g flour
  • 15 ml icing sugar
  • 1 pinch of salt
  • 150 g butter
  • 1 egg yolk
  • 60 ml cold water

Quiche Filling

  • 4-6 Tablespoons onion marmalade
  • ½ punnet button mushrooms- 100g
  • 2 teaspoons fresh thyme, chopped

Egg Custard

  • 250 ml cream
  • 250 ml milk
  • 4 eggs
  • salt and pepper to taste

Topping

  • 125 g Cheddar or Grugère cheese

Method

Quiche Pastry

  1. Sift the flour, icing sugar and salt together

  2. Rub in the butter until mixture resembles fine crumbs

  3. Mix the egg yolk with the water and add to the flour mixture

  4. Form a dough and lit it rest in the fridge for at least half hour to an hour

  5. Roll out, spray quiche tins and line

  6. Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius

Filling

  1. Fry the mushrooms and thyme together in oil and season with salt and pepper

  2. Add the onion marmalade and mix together

Egg Custard

  1. Whisk all the ingredients together and season well

Assembling

  1. Divide the filling in the blind baked tins, followed by the egg custard

  2. Top with the Cheddar or Grugère cheese and bake for 15-22 minutes until quiches are baked and the egg are set

  3. FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked

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