Mushroom quiche (by Trave)

I was away in Warsaw for a couple of days this week and in spite of this, Trave made the effort to make himself a nice dinner and there was even some leftovers for when I came back. Unlike his previous attempt, this quiche was edible. I mean, it was really really nice ;-)



Pastry:
90g wholemeal flour
90g plain white flour
80g butter
pinch of salt
3 TBSP cold water

Filling:
400g chestnut mushrooms, thickly sliced
2 tsp mixed Italian herbs
100g to 150g cheddar, grated
2 eggs
150ml milk


1. Mix the sieved flours with the butter using your fingertips, until it resemble breadcrumbs. Add the pinch of salt and water. Knead until smooth.

2. Roll out and line a greased ovenproof dish. Cover with baking paper and bake blind with baking beans for 10 minutes. (oven at 180 C) Remove the beans and cook for another 5 minutes.

3. Place the mushrooms under the grill until golden brown and drain well. Place the mushrooms into the pastry case, sprinkle with the herbs and the cheese. Mix the eggs and milk and pour over the case.

4. Cook for 20 to 25 minutes until set and golden brown. Enjoy hot or cold.