Making the pastry case,
then 1 hour
23 cm / 9 in half-baked pastry case
1 egg white, lightly whisked
225 g / 8 oz button mushrooms
25 g / 1 oz butter
15 ml / 1 tbs olive oil
1/2 Spanish onion, finely chopped
salt and freshly ground black pepper
7.5 ml / 5 fl oz thick cream
1 large egg, beaten
15 ml / 1 tbs dry sherry
1- Heat the oven to 190 C / 375 F / gas 5. Leave the prepared pastry case in its tin on a baking sheet, Brush the pastry case with the lightly whisked egg white to sea the crust.
2- Trim off the mushrooms stalks and cut the mushrooms into quarters. Heat the butter and olive oil in a saucepan and saute the finely chopped onion for 3 minutes, or until it turns translucent. Add the quartered mushrooms and continue to cook for a further 3 minutes, stirring occasionally with a wooden spoon. Season with salt and freshly ground black pepper to to taste.
3- Add the flour to the sauteed mushroom and onion and cook for 2 minutes, stirring continuously. Remove from the heat.
4- In a bowl combine the thick cream, the beaten egg and the sherry and season with slat and freshly ground black pepper to taste, Add the mushroom and onion mixture and mix well. Leave to cool.
5- Pour the cooled mushroom mixture into the pastry case, and bake in the oven for 25-30 minutes, until the top of the quiche is a light golden color.
- Mushroom quiche is ready to serve, serve hot.
photo credit goes to = http://www.theguardian.com/