Summer Vegetable Quiche - cooking recipe

Ingredients

5 tbsp butter, cut into pieces
1 1/4 cups flour, plus extra for dusting
1 tsp salt
1 None egg, plus 6 egg yolks
2 None zucchinis, thinly sliced
4 None tomatoes, thinly sliced
1 cup milk
5 tbsp finely chopped oregano
3 None spring onions, trimmed and thinly sliced
4 oz gouda cheese, grated
4 oz pitted black olives, sliced
1/4 lb small wild mushrooms, cleaned

Preparation

For the dough, rub the butter, flour and salt together. Mix in the egg and knead until smooth. Shape into a ball then wrap in foil and chill for 30 mins.
Preheat the oven to 400\u00b0F. Roll out the dough on a lightly floured work surface to make a 10 inch diameter circle. Lay in a greased 9 inch diameter loose-bottomed tart pan and gently press into the edges.
Arrange the zucchini and tomato slices in the pan on top of the dough. Whisk the milk and egg yolks together, stir in the oregano and season. Pour the egg mixture on top of the zucchini and tomatoes and sprinkle with spring onions. Mix the cheese, olives and mushrooms together and spread on top. Bake for 20-25 mins until golden. Serve hot or cold.