Puhoi Valley Wainui Creamy White Cheese and Mushroom Quiche


  • 2 sheets Edmonds Savoury Short Pastry
  • 1 Tbsp Olive Oil or Butter
  • 4 Spring Onions, chopped
  • 2 Tbsp Fresh Thyme, chopped
  • 250g Mushrooms, sliced
  • 2 Tbsp Chives, chopped - plus a few 3cm lengths for garnishing
  • 75g Puhoi Valley Wainui Creamy White Cheese, sliced
  • 3 Eggs
  • 2 Egg Yolks
  • 1 ¼ cup Meadow Fresh Cream


  1. Preheat oven 180°C.

  2. Put the pastry sheets together and roll out on a floured bench to about 4mm thickness and large enough to line a 24-26 tart tin. Trim the edges and chill for 30 minutes.

  3. Trim the edges and chill for 30 minutes.

  4. Prick the base with a fork, line with baking paper, fill with ceramic beans, rice or dried beans and bake for 20 minutes.

  5. Remove the beans and cook for another 5 minutes. Set aside until ready to use.

  6. Heat the oil in a frying pan and cook the spring onions and thyme until soft, then add the mushrooms and cook until darkly coloured and have lost any juices.

  7. Scatter the mushroom mix over the tart shell, then add half the chives and Wainui Creamy White cheese.

  8. Whisk together the eggs, egg yolks and Meadow Fresh cream. Season generously with salt and pepper. Pour into the tart, scatter over the remaining chives and Wainui Creamy White Cheese.

  9. Bake on a baking tray at 160°C for 30 - 40 minutes until the filling has just set.

  10. Allow to cool for 10 minutes before removing from the tart tin. Scatter with the lengths of chives to serve.