Description

CHEESE AND MUSHROOM QUICHE
Ingredients provided:
• Pie dough – keep it in the fridge
• Egg, milk and cream cheese mixture
• Mushrooms
• Cheddar
• Butter
Ingredients from own source:
• Salt and pepper
• Flour for sprinkling
Equipment required:
• Rolling pin
• Pie dish
• Frying pan with lid
• Grater
• Baking paper or foil
• Pie weights or an amount of dry rice or beans
• Sharp knife or scissors
• Jug and fork
Instructions:
• Heat the butter in the frying pan on medium heat until melted.
• Add the mushrooms, season with salt and pepper, reduce heat and cover. Liquid will form in the pan – if left for long enough the mushrooms will absorb this liquid and become very flavourful. Once this has happened turn off the heat and keep aside.
• Sprinkle your work area with flour and roll out the dough to 3 mm thickness
• Line the pie dish with the dough lightly pressing into the sides. The dough should reach over the sides of the dish a little. Press on the rim with your fingers to fix it to the dish. Cut off excess with the scissors or knife. Prick the bottom of the pie crust with the knife or a fork.
• Put the foil or baking paper onto the pie crust and pour the weights or rice or beans on top to weigh the dough down. Put the pie dish in the fridge.
• Heat the oven to 200°C. Once the oven is ready remove the pie dish from the fridge and place in the oven. Bake 12 minutes – the rims of the crust should turn a light golden colour.
• While the crust is baking, grate the cheddar and transfer the egg, milk and cream mixture to the jug. Season it with salt and pepper and stir with the fork.
• Remove the pie crust from the oven and reduce the heat to 160°C.
• Transfer the grated cheese into the pie crust, arrange the mushrooms on top of the cheddar and pour the egg, milk and cream cheese mixture carefully into the crust.
• Return the pie to the oven and bake about 30 minutes – the centre should not jiggle when you move the dish.