MUSHROOM QUICHE

serves 6
no doubt you will enjoy its delicious mushrooms and cheese mixture.

2 cups plain flour
salt and pepper
125 g butter
3/4 cup shredded Cheddar cheese
2 eggs
good pinch cayenne pepper
1 cup milk
200 g small mushrooms
2 tablespoons chopped fresh parsley
very cold water

Sift together flour, salt,, butter and mix together until mixture resembles fine breadcrumbs. Stir in enough water and mix to a firm dough,, knead lightly until smooth. Wrap and chill for 30 minutes.
Roll out pastry to fit into a 23 cm ovenproof tart dish and place in a hot oven for about 12 minutes, let cool and the sprinkle cheese over base.
Place aside half a dozen small mushrooms and lightly fry the rest in a little butter, drain and cut into pieces. Stir into the egg mixture.
Pour the egg and mushroom mixture into the pastry case. Chop remaining mushrooms and sprinkle over pastry and bake for 25 to 30 minutes in a moderately hot oven. When quiche is done sprinkle with chopped parsley.

mushroom quiche

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