Ingreadient :

Shortcrust Pastry

• 400g plain flour
• 200g butter
• 1 egg
• pinch salt
• Water if needed
• 1 egg for egg wash

Custard

• ½ pint cream
• ½ pint milk
• 4 eggs
• 4 egg yolks
• Salt and pepper

Filling

• 400g wild mushrooms, sliced
• 25g butter
• 1 shallots, peeled and diced
• Few sprigs tarragon and parsley, chopped
• 100g comte cheese, grated

Direction :

1. Preheat the oven to 160°.
2. Place the flour into a bowl, add the butter, salt and water, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 mins.
3. Grease a 23 cm deep tart tin. Roll the pastry out on a lightly floured surface and use it to line the tin. Blind bake for 20 minutes and brush all over with egg wash.
4. To make the filling, whisk together the eggs, egg yolks cream, and milk, then season.
5. Cook the shallots and mushrooms in butter for 5 mins and finish with the herbs. Wait for it to cool and then spread over the base of the tart.
6. Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 mins.
7. Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
8. Serve hot, warm or cold.