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Provencal mushroom quiche

Recipe for 4

Ingredients

For the crust:

What to do

  1. To make the pastry, combine the flour and cheese in large cheese in a large bowl.  Rub in the butter (using cold hands) until it looks like coarse breadcrumbs.  Stir in ice cold water with a knife until the mixture is a ball.  Wrap in plastic and leave to settle in fridge for 30 minutes.
  2. Preheat oven to 180oC.  On a lightly floured surface, roll out dough into a 30cm circle, then fit into a 22cm flan dish.  Line with pan with some foil and fill with dried beans.  Bake the crust for 12 minutes in oven, then remove foil and beans and brush the mustard over the crust.  Now bake for a further 5 minutes.  Leave to cool, keeping oven on.
  3. Heat olive oil in heavy frying pan over medium heat.  Add onions and fry until translucent for about 5 minutes.  Stir in the mushrooms, garlic and organic herbes de Provence, and some salt and pepper.  Cook, stirring, until mushrooms are tender - around 15 minutes.  Spread mushrooms over crust.
  4. In a large bowl, beat the milk and eggs until smooth.  Pour this over the mushrroms and sprinkle over the Parmesan cheese.  Bake the quiche until just set - around 25 minutes.  Leave to cool for 10 minutes prior to serving.

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