Mushroom quiche

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

SERVES 6// PREP TIME 30 min// COOK TIME 45 min

INGREDIENTS
For the crust
1 cup rye flour
½ cup wheat flour
1 tsp salt
8 tbsp butter, chilled
4 tbsp chilled water
For the filling
4 tbsp olive oil
3 leeks, finely chopped
250 g white button mushrooms
3 eggs
1 cup milk
1 tsp fresh thyme, plus extra sprigs
2 tbsp flour

METHOD
For the crust
1. Mix together the flours and salt.
2. Chop the butter into small pieces and use your fingers to rub it into the flour mixture, until it resembles fine crumbs.
3. Gradually add the water and knead gently until the dough comes together.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Preheat oven to 200°C. Grease and line 6 ramekins.
6. On a floured surface, roll out the dough to 5 mm thick.
7. Cut rounds from the dough and press into the bottom and up the sides of the prepared ramekins. Bake for 15 minutes, until crisp.
For the filling
1. Lower oven temperature to 180°C.
2. Heat 1 tbsp of the oil in a pan over medium and fry the leeks until soft. Remove from the pan.
3. Heat the remaining oil and brown the mushrooms for 5 minutes.
4. In a bowl, whisk the eggs, milk, thyme and flour until smooth. Season.
5. Divide the leeks between each crust and fill each one with the egg mixture. Top with mushrooms and a few sprigs of extra thyme.
6. Bake for 30 minutes, until puffed up and golden.