Summer quiche

So it’s hot, very unusually hot. When I awake every morning it’s more than surreal, to see that thing called the sun blessing us with its presence. Everyone is hot, sticky sweaty hot, but not daring to complain because that would seem ungrateful. Especially because we’ve waited for this for so long. And who wants to eat this weather, and yet you still have to eat …something…
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MUSHROOM, THYME AND BRIE QUICHE

Ready made shortcrust pastry
3 tbsp butter
250g mushrooms sliced (I used chestnut mushrooms)
Bunch of fresh thyme leaves
Sea salt
Freshly ground black pepper
250ml double cream
3 large eggs
50g Parmesan freshly grated
80g Brie pulled off into small lumps
A few sprinkles of cayenne pepper
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Preheat the oven to 180C. Line a 9in flan dish with your pastry. Prick all over with a fork and line with a sheet of grease proof paper. Fill with baking beans and bake for 10 minutes. Take out the paper and beans and bake again for 4-5 minutes. Meanwhile, melt the butter in a pan and on a high heat fry the mushrooms and thresh thyme leaves. Season with salt and pepper. When all the moisture has been soaked up and they are nicely golden allow to cool. In a bowl, whisk together the eggs, cream, salt and pepper. Add in 40 g of Parmesan, all of the Brie, mushrooms and cayenne. Pour into the quiche shell. Sprinkle over the remaining Parmesan and bake for 25-30 minutes or until golden and just set. Serve with buttery new potatoes and salad, perfect for hot days.
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3 thoughts on “Summer quiche

  1. Pingback: Ten at Ten (72): The Cheesy Edition | Foodies 100

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