Mushroom, Rosemary, and Tomato Quiche

Mushroom, Rosemary, and Tomato Quiche

Try this Mushroom, Rosemary, and Tomato Quiche recipe as a fantastic Mother’s day Brunch or light dinner. It can be whipped up in less than 15minutes in the microwave.


  • 1 sheet of pastry of choice
  • 200g of sliced mushrooms
  • 1 small chopped onion
  • 45ml of chopped parsley
  • 3 eggs
  • 200ml of milk, cream, creme fraiche, yoghurt, or evaporated milk
  • 15ml of fresh rosemary
  • 3ml pf Paprika
  • 100g of grated cheddar cheese
  • 1 sliced tomato
  • salt and pepper to taste

Makes 1 22cm-26cm Quiche


  1. Place the mushrooms and onions into a microwavable bowl. Cook on high for 2-3 minutes and drain off any liquid once cooked.
  2. Place your pastry into your baking dish. Use a tart tin of you are baking the quiche in the oven and a microwave tart dish if you are baking it in the microwave.
  3. Spread the Mushroom mixture over the base of the tart tin.
  4. Beat the egg, milk, and seasonings and add to the tart tin.
  5. Sprinkle with the grated cheese, Tomato slices, and paprika
  6. Bake in the microwave for 10-13 minutes on 70% of power or in the oven at 180’C for 40-45 minutes

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