Ingredients

For the crust:

210g/ 7½ oz

plain flour

3 tbsp

freshly grated Parmesan cheese

110g/ 4oz / ½ cup

unsalted butter

4 tbsp

ice water

1 tbsp

Dijon mustard

For the filling:

1 tbsp

olive oil

1 small or ½ medium

onion, minced

125g- 250g / 3½ - 9oz

mushrooms, sliced (best you can find)

garlic cloves, minced

½tsp

organic Herbes de Provence

Sea salt and freshly ground organic black pepper or alternatively a little Steenbergs organic perfect salt

225ml/ 1 cup

milk

2 large

free range eggs

2tbsp

freshly grated Parmesan

Method

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. Mix in the wholegrain mustard. 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.
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 15 minutes in oven until lightly browned. Leave to cool, keeping oven on.
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 the mushroom mixture over the pie crust.
In a large bowl, beat the milk and eggs until smooth. Pour this over the mushrooms and bake the quiche until almost set - around 20 minutes. Sprinkle the grated Parmesan over the top and bake for a further 5 minutes until just set.
Leave to cool for 10 minutes prior to serving.