Step 1

In a food processor, add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture.

Step 2

Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.

Step 3

Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.

Step 4

Once firm, roll the dough onto a lightly floured surface. Use your quiche pan as a guide to know how big you need it. Gently fit it into the pie pan. Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip - If the dough cracks too much, it means that it's too cold. Let it at room temperature for 5 to 7 minutes.

Step 5

Preheat the oven at 400°F / 200°C/ Gas Mark 6.Pro tip - It is essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.

Step 6

Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans.Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. The result is a much more flaky pastry.

Step 7

Bake for 15 minutes. Then, remove the pie weights and parchment paper. Set aside until you are ready to fill and bake. Pro tip - The crust is very delicate so do not remove it from the pan. You must continue baking it in the pan with the filling.

Step 8

Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip - We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche.

Step 9

Heat oil in a skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent.

Step 10

Add the chopped mushroom stalks - saute a minute more. Next, add the sliced mushrooms. Season salt and pepper.

Step 11

Cook the mushroom on medium-high for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside. Pro tip - You can prepare the mushroom filling a day ahead and keep it in the fridge until you are ready to bake the quiche.

Step 12

In a mixing bowl, pour the milk and cream, stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.

Step 13

Reduce oven temperature to 350°F/ 177°C / Gas Mark 4.

Step 14

Sprinkle 1/4 cup cheese to the bottom of the pre-baked pie crust. Followed by the mushroom filling and the remaining cheese on top. Pro tip - I do not add the mushroom filling to the custard as it tends to change the color of the custard. I like my custard to be a nice bright color.

Step 15

Gently pour the egg mixture over making sure to let the custard settle in slowly. Use a spatula to move the mushroom aside so the custard seeps to the bottom. Pro tip - The custard mixture must seep under the mushrooms or the bottom of the quiche will be dry.

Step 16

Bake for another 35 to 40 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly but that will set with the residue heat.

Step 17

When baking If the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield. Pro tip - Make sure your cover just the edges of the tart otherwise you will have a very pale color for the quiche. A light golden gives it a visual appeal.

Step 18

Let cool for at least 10 minutes before you slice.