Entrée Pies: Quiche 28 by Recipe Cottage

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	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 salt pepper 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.