Monday, 19 November 2012
Mushroom and Olive Quiche
Shortcrust pastry (250g - ready made)
Olives (75g - sliced )
Soy cream (200 ml)
1) Preheat the oven to 180C.
2) Slice the mushrooms and cook until they lose the water.
3) Mix the cream and eggs together in a bowl. Season with salt and oregano.
4) Line the tin with the pastry, add the mushrooms and the olives. Pour the egg mixture into the pastry case.
5) Sprinkle with oregano and bake for 30 minutes until the filling is set and golden brown.