Mushroom and Sun-Dried Tomato Quiche | MiNDFOOD

Ingredients

• 2 cups oat flour
• 4 sprigs of thyme, leaves only
• 150g cold unsalted butter, chopped into 2cm pieces
• 1 tbsp balsamic vinegar
• 250g mushrooms, diced into 1cm pieces
• 1 tbsp olive oil
• 4 eggs
• 200ml double (heavy) cream
• 1 tsp ground nutmeg
• 150g sun-dried tomatoes, halved
• 200g Emmenthaler cheese, grated
• Salad leaves, sliced tomatoes, and red onion rings, to serve