Delicious, shortcrust pastry quiches, filled with a custard made with eggs, cream and mushrooms!
Ingredients
flour
oil
baking beans
shortcrust pastry ( thawed, if frozen)
2 tbsp olive oil or porcini oil
40g butter
1 tbsp French Dijon mustard
4, chopped, shallots
1 finely chopped, garlic clove
230g mushrooms, sliced
12g dried ceps and their strained soaking liquid
salt and fresh ground black pepper, to taste
1 cup chopped fresh parsley
3 eggs, beaten
150 ml double cream
40 g parmesan, freshly grated
leaves from 3 sprigs fresh tarragon
Method
Preheat the oven to 220°C gas mark 7
1) lightly oil a 23 cm flan tin
2) apply a little flour to a work surface and roll out the ball of pastry to a disc that just overlaps the tin
3) line the tin with the pastry, prick the base with a fork, line the pastry with a sheet of greasproof paper, and weight down with the beans
4) bake for 10 minutes, remove the beans and paper, if the pastry is still soggy, return it to the oven for a few minutes longer, then cover the base of the pastry with the mustard
5)fry the shallots in the hot olive oil for a few minutes, to soften them, add the garlic, mix well and add the mushrooms, stir-fry over a high heat for 2 minutes, reduce the heat and cook for 3 minutes longer
6) season, add the parsley and mix well ( if using dried ceps pour in the strained soaking liquid now, boil it off over a medium-high heat, which will take just a few minutes)
7) cover the base of the pastry with the mushroom mixture
8) beat the eggs with the cream and parmesan and season to taste
9) pour the mixture over the mushrooms, scatter over the tarragon leaves and bake at 180°C gas 4 for 35-40 minutes, by which time the surface will have set and browned a little.
Serve at any temperature.
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