A sumptuous vegetarian treat full of flavour, nutritious and easy to make!


  • for the pastry:
  • 175 g flour
  • 90 g butter
  • 1 tblsp mixed fresh herbs
  • ½ tsp of salt
  • 1 dsrt spoon of finely grated parmesan
  • 1 tblsp water
  • for the filling:
  • 225 g mascarpone cheese
  • 300 g wild mushrooms
  • 1 onion
  • 3 garlic cloves
  • a little oil and butter to fry
  • 150 g feta cheese
  • 2 whole eggs, large
  • 2 tblsp grated parmesan
  • 25 g fresh chopped tarragon
  • 4-5 pieces of sundried tomato (chopped)
  • salt and pepper to taste
  • for the crumble:
  • 75 g dried breadcrumbs
  • 125 g chopped nuts ( pecans, pistachio, pinenuts etc)
  • 1 tblsp honey
  • 1 tblsp brown sugar
  • salt, pepper and herbs


  • Produce the pastry by rubbing the butter into the flour to form a breadcrumb type mixture, if there is a few lumps that is ok in this recipe or use a food processor to start the process to save time and effort
  • Add in the mixed herbs, parmesan and salt and mix well
  • Add a tablespoon of water to begin and gently mix into a pastry until it binds and leaves the side of the bowl clean
  • Add a touch more water to achieve the desired consistency
  • Rest for about 30 minutes in the fridge before lining a buttered quiche tin /spring form pan with the pastry and blind baking for 20 -22 minutes at 180°C.
  • Meanwhile fry the garlic and onion in a little oil and butter until just soft
  • Add the chopped mushrooms and tarragon to the onions and sauté over a high heat until cooked through, cool a little
  • In a bowl mix the parmesan, eggs, mascarpone and sundried tomatoes, season well
  • Now add the mushrooms to the mascarpone mix and season to taste if required
  • At the last moment carefully fold the crumbles feta through the mixture ready to bake
  • Place this mixture into your par baked pastry case and place spread evenly
  • Bake in the oven for 40 -45minutes at 180°C or until almost set
  • Whilst baking, mix the crumbs, nuts, honey and sugar in a bowl and season with salt, pepper and herbs
  • Crisp up on a tray in the oven stirring every couple of minutes until crisp for about 10-12 minutes

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