Method:
Preheat the oven to 200C degrees
Roll the pastry onto a floured surface. It should be round in shape and wide enough to cover a 9inch/23cm pie dish and approx. 0.5cm/2inches thick.
Place the pastry into the pie dish, make sure to push it into the corners and leave some hanging over the edge. Trim off the remaining pastry but leave a small overhang. Keep any remaining pastry for fixing cracks.
Using your index finger and thumb pinch the pastry along the edge. Using a fork prick the base of the pastry a few times.
Pop the pastry into the fridge for 10 minutes.
Remove the pastry from the fridge. Crunch up some parchment paper then place that over the pastry. Place ceramic baking beans over the paper and blind bake for 15 minutes.
After 15 minutes remove from the oven and remove the paper and beans. Check for any cracks then pop it back into the oven and bake again for 5 minutes.
Remove from the oven a leave to cool a little.
Heat a tablespoon of olive oil in a pan and fry the shallots until soft (about 10 minutes). Once cooked, remove them from the pan and wipe it clean. Leave the shallots in a bowl until you are ready to use them.
Now melt 40g of butter in the hot pan.
Add the mushrooms and cook until they are golden brown.
Break the eggs into a large mixing bowl, add 50ml double cream, thyme leaves, 2 tablespoons of Wild Garlic Sauce, grated nutmeg, salt and pepper and whisk well.
Stir in the Comté cheese and add the mushrooms to the bowl.
Reduce the oven temperature to 60C degrees.
Place the pie dish on a baking tray. Spread the parmesan cheese over the base of the pastry. Top with the cooked shallots. Then carefully pour the egg and mushroom mixture into the pastry. Be careful not to pour any mixture over the edge of the pastry.
Place the tray with your quiche on it into the oven on the middle shelf and bake for 35 to 40 minutes, until golden brown on top and the filling is firm. Remove from the oven and leave to cool slightly before serving.
Serves: 4
Ingredients:
500g Block of shortcrust pastry
1 tbsp Olive oil
160g Shallots, thinly sliced
20g Parmesan cheese, finely grated
250g Chestnut mushrooms, wiped clean and sliced
40g Butter
4 Large eggs
50g Double cream
2 tbsp Tracklements Wild Garlic Sauce
50g Comté cheese, grated
½ heaped tbsp Fresh thyme leaves
¼ tsp Finely grated nutmeg
¼ tsp Sea salt
¼ tsp Black pepper
