170g/ 6 oz or ready rolled pie crust or Shortcrust pastry - click this link to make the exact amount needed. This will make ONE quiche.
1beaten egg white
The Savoury Custard Filling
75g/ 3 oz grated cheese e.g.Cheddar
4eggs and the yolk from the egg white above
300ml/ 1/2 pint milk
salt & pepper
200g/ 8 oz mushroomssliced (about 4 large mushrooms)
leaveshandful of fresh spinach
Put the oven on to 180 C, 375 F, Gas 5
Grease your flan dish & make sure you grease up the sides too.
Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.
Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.
Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).
Make up the custard mix by beating eggs & milk together. Add salt & pepper.
Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.
Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.
Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.