Wild Mushroom Quiche - James Martin Chef

Ingredients

• 400g plain flour
• 200g butter
• 1 egg
• pinch salt
• Water if needed
• 1 egg for egg wash
• ½ pint cream
• ½ pint milk
• 4 eggs
• 4 egg yolks
• Salt and pepper
• 400g wild mushrooms, sliced
• 25g butter
• 1 shallots, peeled and diced
• Few sprigs tarragon and parsley, chopped
• 100g comte cheese, grated
• Preheat the oven to 160 °.
• Grease a 23 cm deep tart tin. Roll the pastry out on a lightly floured surface and use it to line the tin. Blind bake for 20 minutes and brush all over with egg wash.
• To make the filling, whisk together the eggs, egg yolks cream, and milk, then season.
• Cook the shallots and mushrooms in butter for 5 mins and finish with the herbs. Wait for it to cool and then spread over the base of the tart.
• Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 mins.
• Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
• Serve hot, warm or cold.