Mushroom quiche

Light and tasty, this mushroom quiche makes a perfect brunch or lunch served with salad.
Mushroom quicheWoman's Day
1H 25M




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.

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