Mushroom & Cheese Quiche

This weekend has been a quiche challenge weekend. The first quiche case that I made on Saturday was a bit hard and the base was a bit undercooked. But the filling was nice and yummy so the kids just eat the filling and discarded the undercooked crust.

The next day I tried it again and it was wonderful. The crust perfectly cooked, the filling of course so yummy and it is just another successful weekend baking.

Ingredients:
Crust
1 3/4 cups all purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, diced
1/4 cup cold iced water

Filling
3 tbsp unsalted butter 
1 large onion - diced
4-5 medium sized portabello mushrooms - sliced
6 medium sized white button mushrooms - sliced
1 small capsicum - diced

Salt & pepper to taste
90g shredded cheddar or edam cheese
3 eggs
300ml cream
A handful of chicken pepperoni slices - optional

Instructions:
Crust

1. In a medium mixing bowl, sift together the flour and salt. Add in the cold butter and rub it into the dry ingredients until it resembles coarse breadcrumbs. Add a tablespoon of cold water at a time and knead until it forms a soft dough. You may not need to use all the water. Form the dough into a ball and wrap it in a plastic wrap. Refrigerate for 20 minutes.
2. On a lightly floured surface, roll out the dough into a circle with a diameter of 10 inches. Line an 8 inch tart pan with the pastry. Press down into corners and sides. Trim the edges or crimp it if you want. Wrap it with a cling film and return it to the refrigerator and chill for another 15 minutes. You may want to start working on your filling at this point.
3. Preheat the oven to 200C at least for 15 minutes. Prick the pastry base. Line the pastry case with a parchment paper and fill the top with rice, beans or pie weight. Bake for 15 minutes. Remove the pie weight and paper and bake for another 5 minutes. Set aside to slightly cool.
4. Lower the oven temperature to 180C.

Filling

1. On a medium saucepan over a medium heat, melt the butter and add in the onion. Cook the onion until translucent. Add the mushrooms and cook until the liquid reduced. Add in the capsicum, salt and pepper. Cook for another minute and remove from heat.
2. In a medium mixing bow, whisk together the eggs and cream.

Assembly

Pour the mushroom filling into the pastry case. Arrange the pepperoni on top and sprinkle with shredded cheese. Slowly add the egg and cream mixture into the filling.

Bake for 40 minutes or until the filling is set.