Quiche aux champignons

Name: Quiche aux champignons
Cook time: 40 min
Ingredients: 1 blind-baked, savoury shortcrust pastry case; 30g butter; 500g mushrooms, sliced; 200g Gruyère cheese; 400ml double cream; 3 eggs; 2 tbsp Dijon mustard; 1 pinch of nutmeg; Salt and freshly-ground black pepper

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Cook Time: 40 minutes

Servings: 7

Cost: $3.53 /serving

Ingredients

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Instructions

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Step 1

Prepare your pastry case using your preferred method – it is OK to use ready-made shortcrust pastry, buy a pastry case, or make your own. If using fresh pastry, blind baking at 180˚C for at least 10 mins is essential.

Step 2

Heat an oven to 200˚C.

Step 3

Fry the mushrooms in the butter until well reduced in size and all fluid evaporated away (It can help to cook some for the topping separately as thy need to look a bit prettier). Cover the bottom of the pastry case with the mushrooms, reserving a few of the best-looking slices for the top.

Step 4

Whisk the eggs, mustard, nutmeg and cream in a jug and season. Pour the mixture over the mushrooms – you may have a shade too mush depending on the size of your pastry case. Arrange the remaining mushrooms over the top.

Step 5

Bake in the oven for 35 mins. Remove from the oven and allow to cool a little before serving.