Mushroom quiche

Mushroom quiche

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 tablespoon chopped spring onions
30g butter
250g button mushrooms, finely sliced
1/2 teaspoon salt
a squeeze lemon juice
2 eggs
A pinch cayenne pepper
1/2 cup cream
1/4-1/2 cup milk
1 teaspoon plain flour
1 Shortcrust flan case, baked blind
2 tablespoons see method for ingredients

Method

  1. Preheat the oven to 190°C. Cook the onions in the butter, but do not allow to brown. Stir in the mushrooms, salt and lemon juice. Cover and cook over a gentle heat for about 8 minutes. Uncover, raise the heat and boil until the liquid evaporates. Cool. Beat the eggs, cayenne, cream, milk and flour until mixed. Gently stir in the mushroom mixture.
  2. Pour into the prepared flan case, sprinkle with the cheese and bake for 10 minutes. Reduce the heat to 180°C and bake 20 minutes longer or until set.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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