-MUSHROOM ANDWALNUT QUICHE

The flavours of all the ingredients in a quiche must be carefully balanced. In this one the yoghurt gives the eggs and cheese a sharpness which contrasts with the mushrooms and the richness of the nuts. To match the texture of the walnuts use small, firm button mushrooms. For 4-5.

- INGREDIENTS-

I quantity Shortcrust Pastry with Wholemeal Flour (see page 52) or Shortcrust Pastry with Wholemeal and White Flour (see page 53)

8 oz/250 g button mushrooms

4 cloves garlic

2 oz/50 g walnut pieces

I heaped teaspoon coriander seeds

4 oz/125 g strong Cheddar cheese

2 oz/50 g Parmesan cheese

I tablespoon oil

Salt Pepper

I teaspoon cornffour

1/4 pintll50 ml (I small carton) whole-milk yoghurt

2 eggs (size 2)

2 teaspoons mild French mustard (such as Grey Poupon)

8112 inehl22 em tart tin

- METHOD -

Pre-heat the oven to 400°F, 200°C, Gas Mark 6. Line the tart tin with the pastry. Cover all over, including the rim, with aluminium foil, pressing it closely to the edges of the tin. Bake in the oven for 10 minutes. Remove the foil and bake for another 5 minutes. Take the pastry case out of the oven.

2 Trim the stalks of the mushrooms, wash and blot dry with kitchen paper. Slice thinly. Peel and finely slice the garlic. Slightly crush or chop the walnuts. Crush the coriander. Grate the Cheddar and the Parmesan.

3 Fry the garlic in the oil over medium/lowish heat until the smell rises and it is just beginning to change colour. Add the coriander and fry fora fewseconds, stirring constantly. Add the mushrooms, season moderately with salt and pepper, and fry for 7-8 minutes or until slightly browned, turning constantly. Add the nutsand tum for 1-2 minutes until crisp but not brown.

4 Mix the cornflour into the yoghurt. Beat in the eggs one by one and season moderately with salt and pepper. Add and stir in the cheeses and mustard. Stir in the nuts and mushrooms.

5 Pour the filling into the blind-baked pastry case and bake (still at 400°F, 200°C, Gas Mark 6) for 20-25 minutes or until slightly risen and just beginning to brown (because ofthe nuts, the quiche turns a particularly warm shade of golden-brown).