Mushroom and Semi-Dried Tomato Quiche

1 ½ sheets frozen short crust pastry, defrosted

400g mushrooms, sliced
Small bunch of silver beet, finely chopped
150g semi-dried tomatoes, drained
6 eggs lightly beaten
300g cream or milk    
Grated parmesan cheese

Grease a 24cm round ovenproof dish and line it with pastry, trimming to fit.
Layer pastry with sliced mushrooms, chopped silver beet and chopped and drained semi-dried tomatoes. Top with combined eggs and cream and sprinkle with parmesan cheese.
Bake uncovered at 160°C for about 45 minutes or until set.

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