MUSHROOM QUICHE
There’s nothing like a correct shortcrust pastry made with butter (*marg is a large no no in my kitchen*). Simply the scent wafting by your kitchen is simply heavenly. Should you’re not a fan of mushrooms you may substitute it for any veg of your alternative like spinach or aubergine. Both means, this one is a winner and also you’ll thank me later😜
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SHORTCRUST PASTRY
5 ouncesbutter, room temperature
eight ouncesplain flour
Pinch salt
I egg yolk
1 1/2 tbsp water
Preheat oven to 180•C/350•F.
Rub the butter and flour along with your fingertips till combination is crumbly.
Add salt, egg and water and blend by hand till agency dough is fashioned.
Knead dough and roll out on a floured floor to the specified form of your baking dish.
Poke a number of holes with a fork into pastry as soon as pressed inside dish ( this prevents any bubbles forming whereas baking). Bake blind (with no filling) for 12-13 minutes
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MUSHROOM FILLING
2 massive onions, diced
300g mushroom, sliced
three eggs, crushed
1 cup milk
2 tbsp plain flour
1 cup grated cheese
Sauté onions then add mushrooms and proceed to sauté, sprinkle with salt and pepper.
In a bowl whisk collectively eggs and moly till frothy. Fold in flour.
Place sautéed mushrooms onto pie crust, then pour egg combination and sprinkle cheese on high. I positioned sliced tomatoes on high too.
Bake for 20-25 minutes till not ‘wobbly’. Take pleasure in!
💚 Tanya