INGREDIENTS

For the base:

• 65 g butter
• 110 g white flour
• 125 g cheddar cheese, grated
• 30 ml water

For the filling:

• 45 g butter
• 15 ml sunflower oil
• 1 onion, finely chopped
• 1 punnet of button mushrooms, sliced
• 20 g white flour
• 2 large eggs
• half a cup of cream
• a pinch of salt
• a pinch of ground nutmeg
• a cup of grated cheddar cheese

METHOD

• Put the flour in a large mixing bowl.
• Add the butter and rub together using your hands until you have a breadcrumb consistency.
• Mix through the grated cheese and the water and combine to form a dough.
• Grease a 20cm flan dish then press the dough onto the base and sides.
• Pop the dish into the fridge to chill for about 30 minutes.
• Preheat the oven to 200°C and blind-bake the base for about 8 minutes or until golden.

For the Filling

• Preheat the oven to 180°C.
• Heat a pan, add the butter and oil and once the butter has melted, add the chopped onion.
• Fry the onion until soft and golden, then add the sliced mushrooms.
• Fry for about 5 minutes then stir through the flour and cook it through – 2 minutes should do the trick.
• Remove from the heat and set aside to cool.
• In the meantime, whisk together the eggs and cream.
• Stir through half the grated cheese.
• Add the onions and mushrooms, season to taste and stir through the nutmeg.
• Pour the quiche custard onto the pre-baked base and sprinkle the remaining cheddar on top.
• Pop the quiche into the oven and bake for 25 to 30 minutes or until cooked through and golden.

OK FOOD TIP

If you’re craving some meat, fry up half a packet of chopped up streaky bacon with the onions and mushrooms

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