Mushroom and Pea Quiche

When I’m waltzing through bakeries, quiches have always caught my attention. So eloquently French, they make for a perfect snack. what’s not to like about a crisp tart encasing a luscious savory custard, topped with your favorite veggies?

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Ingredients
For the pastry
– 200 g flour
– 100 g butter, chilled and cubed
– 1 egg yolk
– Pinch of salt
– Water (as required)

For the filling
-3 eggs
-200 ml cream
-Pinch of nutmeg
– 1 tsp salt
-50g peas
-100 g mushrooms
-3-4 spring onions
-1 lemon, juice and zest
-Freshly ground black pepper, a pinch
– 100 g cheddar

Method
– Combine flour, salt and butter. Blend in a food processor. Add the egg yolk. Blitz again. Add water if required. Blend till the dough becomes sandy in texture.
– Combine the dough, make it into a ball and flatten it. Wrap in a cling film and refrigerate for 30 minutes.
– Fry the spring onions in a little oil. Clean the mushrooms and add them. Continue to sauté for a couple of minutes. Set aside.

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– Blend the cream and eggs together. Add the lemon juice, zest and nutmeg.

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– After your pastry dough has been chilled for 30 minutes, on floured surface, roll it out to fit an 8 inch tart pan. Place it on the tart pan and press it towards the base and the sides of the tart pan.

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– Refrigerate the tart pan for another 20 minutes. Preheat your oven to 190 C.
– Once the tart is chilled, blind bake the tart. Prick the base of the tart with a fork. Take a piece of parchment paper, crumple it and leave it on the prepared tin. Throw some dry beans (I use chickpeas) into it. Bake for 20 minutes.

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– Once the tart is roughly cooked, pour the prepared cream and add the veggies. Now sprinkle the grated cheddar. Bake for another 20-25 minutes.

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