Mushroom Quiche Recipe

Ingredients:

• 3 Eggs
• 1 tbsp Butter
• 2 tbsp Olive oil
• Salt and Pepper
• 1 tbsp Lemon Juice
• 450 gms Mushrooms
• 300 ml Whipping cream
• 2 tbsp finely Chopped Parsley
• 60 gms Parmesan cheese, grated
• 1 pod of Garlic, finely chopped


For the Crust

• ½ tsp Salt
• 180 gms Plain Flour
• 85 gms cold Butter, cut into pieces
• 45 gms cold Margarine, cut into pieces
• 3-4 tbsp Iced Water

Method:

1. For the crust, sift the flour and salt into a bowl. Rub in the butter and margarine, until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind.
2. Gather into a ball, wrap in clear film and refrigerate for 20 minutes.
3. Preheat a baking sheet in a 375 degrees F/190 degrees C/Gas 5 oven.
4. Roll out the dough 1/8 m thick. Transfer to a 9 in tart tin and trim. Prick the base all over with a fork. Line with greaseproof paper and fill with dried beans. Bake for 12 minutes. Remove the paper and beans and continue baking until golden, about 5 minutes.
5. Wipe the mushrooms with dump kitchen paper to remove any dirt. Trim the ends of the stalks, place on a cutting board, and slice thinly.
6. Heat the oil and butter in a frying pan. Stir in the mushrooms, garlic and lemon juice. Season with salt and pepper. Cook until the mushrooms tender their liquid, then raise the heat and cook until dry.
7. Stir in the parsley and add more salt and pepper if necessary.
8. Whisk the eggs and cream together, then stir in the mushrooms. Sprinkle the cheese over the bottom of the prebaked shwll and pour the mushroom filling over the top.
9. Bake until puffed and brown, about 30 minutes. Serve the quinche warm.