Mushroom quiche

ingredients

• Pastry

  • 1 1/2 cup plain flour
  • 75 gram chilled butter, chopped
  • 2 tablespoon grated parmesan
  • 1/4 cup chilled water

• Mushroom quiche

  • 20 gram butter
  • 100 gram mushrooms, sliced
  • 1/2 leek, washed, sliced
  • 1 teaspoon thyme leaves, plus extra, to serve
  • 1 garlic clove, crushed
  • 4 eggs
  • 3/4 cup thickened cream
  • 1 teaspoon dijon mustard
  • 1/4 cup grated tasty cheese

method

• Mushroom quiche

  • 1

    Preheat oven to 180°C. Lightly grease a 23cm round flan pan with removable base.

  • 2

    Combine flour, butter and cheese in food processor. Pulse until crumbs form. With motor running, gradually add water, until dough forms. Wrap in plastic wrap. Chill 15 minutes.

  • 3

    Melt butter in a frying pan on medium. Saute mushrooms, leek, thyme and garlic 3-4 minutes, until tender. Cool slightly.

  • 4

    Roll out pastry between two sheets of baking paper until 4mm thick. Ease pastry into pan, trimming edges. Chill 10 minutes.

  • 5

    Line pastry case with baking paper, fill with dried beans or rice and bake blind 12-15 minutes. Remove paper and filling. Bake uncovered 5-10 minutes, until base is lightly golden. Cool slightly.

  • 6

    In a jug, whisk eggs, cream and mustard together. Season. Spread mushroom mixture over pastry. Pour egg mixture over. Sprinkle with cheese.

  • 7

    Bake 20-25 minutes. until golden and set. Sprinkle with thyme to serve.