Oyster Mushroom Quiche

(Part 1 of 2)

INGREDIENTS:

CRUST

125g all purpose flour

60g butter

1 pinch salt

1 egg yolk

20-25 ml water

METHOD:

* Mix butter and flour together until small crumbs form.

* Add salt, yolk and water and mix until dough forms (DO NOT OVERMIX)

* Wrap dough in cling film and put in fridge for 1 hour to rest

* Take out of fridge and roll out into tart shell pushing dough into the corners

* Cover dough with parchment paper and fill with dry beans or rice and bake in a 350 F oven for 15 minutes

* Remove parchment and weights and bake for 10 more minutes until golden brown

(Part 2 of 2)

INGREDIENTS:

FILLING

300 ml cream

4 eggs

100 g A.P.F. Oyster Mushrooms (stems removed and roughly torn into medium pieces)

40 g leek (julienne)

40 g red pepper (julienne)

To taste salt and pepper

METHOD:

* Saute leeks and peppers in butter until soft

* Mix with beaten eggs, cream, mushrooms and salt and pepper

* Pour into baked pie shell, bake in 300 F oven for 1 hour or until set

* Let rest for 5-10 minutes before cutting