Mushroom, Pepper And Leek Quiche - cooking recipe

Ingredients

1 1/3 cups all-purpose flour
1/2 cup butter, chilled and diced
3 None eggs
2 tbsp olive oil
14 oz chanterelle mushrooms, wiped and halved if large
1 None leek, trimmed and sliced
1/2 None red pepper, deseeded and chopped
1 None small onion, peeled and finely chopped
1/2 cup milk
1/4 tsp nutmeg
1.75 oz Cheddar or Gouda cheese, grated

Preparation

To make the crust, place the flour and a pinch of salt in a bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in 1 beaten egg and mix to a crumbly dough. Knead lightly until smooth, then wrap in plastic wrap and chill for 40 mins.
Roll the dough out on a lightly floured surface and use to line a 9 inch springform pie pan. Prick the crust all over with a fork and chill in the fridge while preparing the filling. Preheat the oven to 400\u00b0F. Place a baking sheet in the oven to heat up.
Heat the oil in a frying pan and saute the mushrooms for 2 mins over high heat. Add the leek, pepper and onion and saute for another 2-3 mins. Season to taste and allow to cool for 10 mins. Beat the remaining eggs with the milk and nutmeg and season to taste. Spread vegetable mixture evenly over the crust, pour over the egg mixture and top with cheese.
Place the pie pan on the hot baking sheet and bake for 35-40 mins, until the filling is set and the pastry is golden. Serve warm or cold.