Quiche

Pastry

1. 1

   For the pastry, place the flour, a pinch of salt and the butter in a food processor. Pulse until the butter has been absorbed by the flour. Add the cold water and blend until the mixture forms a dough. Wrap the pastry in clingfilm/plastic wrap and chill in the fridge for 30 minutes.

   30 min

Filling

1. 2

   For the filling, heat the olive oil in a frying pan/skillet. Fry the shallot over a medium heat for 2 minutes, until softened. Add the mushrooms and fry over a high heat, until lightly browned. Drain any liquid in a colander and allow to cool.

   2 min

1. 3

   Preheat the oven to 200°C (400°F) Gas 6.

2. 4

   Roll out the pastry on a lightly floured work surface. Line the greased pan with the pastry, pressing it in firmly. Prick the base several times with a fork. Line the case with baking parchment and fill with baking beans. Blind bake the pastry case in the preheated oven for 15 minutes. Carefully remove the parchment and beans and bake for a further 5 minutes, then remove from the oven. Leave the oven on.

   15 min
3. 5

   Meanwhile, whisk together the cream, eggs and egg yolk. Season with salt, black pepper and grated nutmeg. Sprinkle the blue cheese and walnuts in an even layer inside the pastry case. Top with the fried mushrooms and pour over the cream mixture. Bake for 40 minutes. Leave to cool slightly, and serve warm or at room temperature.

   40 min