Step 1

Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.

Step 2

When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.

Step 3

You don’t have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.

Step 4

If the dough feels dry whisk in more chilled water.

Step 5

Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.

Step 6

Preheat your oven to 180C. Keep a 9" pie dish handy.

Step 7

On a very lightly floured surface (you don’t want excess dry flour), roll out the dough to an approximately 12" circle.

Step 8

Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.

Step 9

After you’ve made sure the dough fits the pan well, trim the dough that’s hanging over with a sharp knife and chill for another 20 minutes.

Step 10

Prick the bottom of the chilled pie shell with a fork.

Step 11

Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.

Step 12

Bake the crust for 20 minutes in a preheated oven at 180C.

Step 13

Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.

Step 14

While the crust is baking, prepare the filling.

Step 15

Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.

Step 16

When the onions are softened, about halfway through, add the balsamic vinegar. If you don’t have the vinegar, use brown sugar.

Step 17

Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.

Step 18

Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.

Step 19

In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.

Step 20

Spread the caramelized onions on the pie crust.

Step 21

Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.

Step 22

Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.

Step 23

Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.

Step 24

Let it rest for a few minutes before slicing and serving. Enjoy!