Mushroom quiche

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the flour and salt in a bowl. Add the olive oil and egg and begin kneading. Gradually add 70 ml cold water and continue kneading until the dough is smooth. Wrap in cling film and leave to rest in the fridge for 1 hour.

2. 02

   Meanwhile, prepare the filling. Peel and finely chop the garlic and shallots. Wash the spring onions, trim the ends and cut into fine rings. Clean the mushrooms and cut into thin slices. Mix the cream, mozzarella and eggs, then season with salt and pepper. Pick the thyme leaves and stir them in.

3. 03

   Preheat the oven to 180 °C fan (200 °C conventional). Lightly grease a tart tin.

4. 04

   Knead the dough again and roll it out on a lightly floured work surface to a thickness of 4-5 mm and a diameter of about 30 cm. Place the pastry in the tin, shaping a 2 cm high edge. Prick the base several times with a fork. Line with baking paper, fill with the dried peas and blind bake for 10-12 minutes. Remove from the oven and leave to cool completely.

5. 05

   Meanwhile, heat the oil in a frying pan and gently sauté the shallots and garlic. Add the mushrooms in batches and fry. Finally, add the spring onions and fry them too.

6. 06

   Remove the dried peas and baking paper. Spread 2/3 of the mushroom and onion mixture over the pastry base and pour over the cheese and cream mixture. Arrange the remaining mushrooms on top and press them lightly into the mixture. Bake the quiche on the middle shelf of the oven for 30-35 minutes until golden brown. Remove and leave to cool briefly. Cut into slices. Sprinkle with fresh spring onions, if desired.