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Print this Recipe    Quiche 28

Sweetcorn and Mushroom Quiche
Yield: 4 servings

shortcrust pastry (see below)
1 tablespoon oil
1 small onion, finely chopped
100 g mushrooms, sliced
100 g sweetcorn
2 eggs, beaten
125 ml milk
75 g cheddar cheese, grated

Roll out pastry to fit a 23 cm flan dish. Prick the pastry several
times with a fork. Fill the pastry case with baking beans or with
a piece of foil. Place in a pre-heated oven at 200 C / 400 F / Gas
6 for 5 minutes.

Remove the foil and bake for another 10 minutes. Meanwhile, heat
the oil and fry the onion until softened. Add the mushrooms and
fry for a further 2-3 minutes.

Remove the pastry case from the oven and spread the mushroom mixture
over the base. Add the sweetcorn on top. Mix the eggs and milk
together in a bowl and season. Pour the egg mixture into the pastry
case. Sprinkle the cheese on top. Bake for a further 25-30 minutes
until golden brown.

Shortcrust Pastry

200 g flour
1/4 teaspoon salt
50 g butter
50 g white margarine or lard
cold water

Sift the flour and salt into a bowl. Add the fats. Cut into the
flour with a knife then rub in with your fingertips. The mixture
should resemble fine breadcrumbs.

Sprinkle water over the crumbs. Mix to a stiff crumbly-looking
paste with a round-ended knife. Draw together with fingertips,
turn out on to a lightly floured work surface. Knead quickly until
smooth and crack free.

Roll out and use as required. If not to be used immediately,
transfer to a polythene bag or wrap in aluminium foil and refrigerate.


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