Mushroom Quiche

Ingredients: 

• frozen of fresh puff pastry, enough to line a 25cm/10in spring form tin
• 110g/4oz bacon, sliced into cubes
• 110g/4oz porcini mushrooms
• 110g/4oz shitake mushrooms
• 110g/4oz girolles or chanterelles
• 100g/4oz pied bleu (blue stem mushrooms)
• 2 large ceps
• 200g/7oz small white mushrooms
• 2 cloves of garlic, chopped
• bunch curly parsley, chopped
• 5 eggs
• 250ml/8fl oz double cream
• 100ml/3fl oz low fat milk
• 150g/5oz freshly grated percorino
• grated lemon peel to taste
• freshly ground pepper

Line the tin with the pastry (if you want to, you can grease the tin and sprinkle it with flour).
Fry the bacon and garlic and add the sliced mushrooms, pepper and lemon peel. Leave to cool.
Mix the eggs, cream, milk and chopped parsley and add the cooled mushroom mix and 110g/4oz of pecorino cheese.
Pour into the pastry lined tin and sprinkle with the rest of the cheese. Bake for 40 minutes in a preheated oven at 200C/400F/Gas 6.
 

 

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