You can make a vegetarian version of this quiche by excluding the bacon. But life tastes better with bacon…
150 grams hen of the woods and beefsteak mushrooms
10 grams butter
30 grams bacon
100 ml milk
1 teaspoon cornflour
50 grams mozzarella
1 pinch of cayenne pepper and curry powder
salt and pepper
For the base:
180 grams plain flour
90 grams butter
8 tablespoons water
Chop the mushrooms and bacon and cook in the butter. It will take 10-15 minutes.
Prepare the base by chopping the butter and adding the flour. Mix together by hand to form crumbs then add water. Leave to chill in the fridge for 30 minutes.
Roll the dough and put in a round tin lined with baking paper. Bake at 200 degrees for 20 minutes. I chose to place a small frying pan over the base as I don’t have baking beans.
In a bowl mix the egg, milk, cornflour, seasonings and spices. Aff the cooked mushrooms.
Take the baked base out and pour the mushroom mixture then put back in the oven for another 20 minutes.