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WILD MUSHROOM QUICHE

Prep/Cooking Time: 60-90 Minutes

Ingredients

• 200g Oyster mushrooms
• 200g Crimini mushrooms
• 40g Dried mushrooms soaked in cold water for 30 minutes then drained
• 1/4 Red onion
• 1 Clove garlic
• 1 Rosemary
• 1 Thyme
• 500ml Heavy cream
• 3 Whole eggs
• 3 Egg yolks
• 40g Parmesan
• 20ml Olive oil
• Salt
• Pepper

Instructions

• Clean the mushrooms and wash
• Cut the mushrooms for saute including the soaked mushrooms
• Peel the onion and the garlic and finely chop them both
• Heat a frying pan over a high gas and add to it the olive oil
• Once the oil is hot add to the pan the mushrooms and herbs
• Cook for 2 minutes then add to the pan the onion and garlic
• Season the pan with salt and pepper
• Saute till the onion is cooked
• Once cooked remove from the heat and leave to cool
• Place the cream, eggs and yolks in a bowl and whisk together
• Add the grated parmesan and seasoning
• Reserve in the fridge till needed

To serve

• Take the tart shells and place on a papered baking sheet
• Spoon the mushroom mix into each tart shell so they are filled half way up
• Pour in the cream mixture to fill the tarts to just below the rim
• Cook the tarts in a pre-heated oven at 160c for 8-12 minutes
• Or until the egg custard has set
• Reserve at room temperature till needed
• Can be served at room temperature or warmed up