Mushroom Quiche - cooking recipe

Ingredients

1 1/2 cups flour
6 tbsp (3/4 stick) chilled butter, chopped
2 tbsp grated Parmesan cheese
None None FOR THE FILLING
2 tbsp butter
4 oz mushrooms, sliced
1/2 None leek, washed and sliced
1 tsp thyme leaves, plus additional, to serve
1 clove garlic, crushed
4 None eggs
3/4 cup heavy cream
1 tsp Dijon mustard
1/4 cup grated Cheddar cheese

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 9-inch round tart pan with removable bottom.
Combine flour, butter and Parmesan cheese in food processor. Pulse until crumbs form. With motor running, gradually add 1/4 cup ice-cold water, until dough forms. Wrap in plastic wrap. Refrigerate for 15 mins.
Roll out pastry between 2 sheets parchment paper to 1/4-inch thickness. Press pastry into tart pan; trim edges. Refrigerate for 10 mins. Line pastry with parchment paper and fill with dried beans or rice. Bake for 15 mins. Remove paper and filling. Bake for 5-10 mins, until crust is lightly golden. Cool slightly.
Meanwhile, for the filling, melt butter in a medium skillet on medium heat. Saute mushrooms, leek, thyme and garlic for 3-4 mins, until soft. Cool slightly.
Whisk eggs, cream and mustard in a medium bowl. Season. Spread mushroom mixture over crust. Pour egg mixture over top. Sprinkle with Cheddar cheese.
Bake for 20-25 mins until golden and set. Sprinkle with additional thyme to serve.