Friday - - Good Food -

Serves 4 Prep time 30 mins Cook­ing time 45 mins 1 sheet frozen ready-rolled short­crust pas­try, partly thawed 40g but­ter 250g but­ton mush­rooms, thinly sliced 2 spring onions, thinly sliced 1/4 cup plain flour 1 1/2 cups re­duced-fat milk 2 tbsp finely chopped fresh chives 1/4 cup finely grated Parme­san 100g baby spinach, to serve 1 red pep­per, thinly sliced, to serve Cherry toma­toes, chopped, to serve

1 Pre­heat the oven to 180°C. Line a 23cm round loose-base flan tin with the pas­try. Trim the ex­cess and re­frig­er­ate for 30 min­utes.

2 Mean­while, melt 10g but­ter in a non-stick pan on low heat. Add the mush­rooms and onions. Stir for 2 min­utes or un­til the mush­rooms soften. Trans­fer to a colan­der. Drain.

3 Melt the re­main­ing but­ter in a pan on medium-high heat. Stir in the flour un­til it’s bub­bling. Then, grad­u­ally stir in the milk un­til the mix­ture boils and thick­ens. Re­move from the heat.

4 Sea­son with salt and pep­per. Stir in half the chives and half the Parme­san. Cover with a cling film and set aside.

5 Place the flan tin on an oven tray. Cover the pas­try with bak­ing pa­per and top with raw rice or ceramic pie weights. Bake for 10 min­utes. Re­move the pa­per and rice or weights and cook the pas­try for 5-10 min­utes or un­til golden. Re­move from the oven and in­crease tem­per­a­ture to 200°C.

6 Spoon the mush­room mix­ture on the pas­try. Top with the sauce and sprin­kle with the re­main­ing Parme­san. Bake for 10-15 min­utes un­til golden. Re­move from the oven and sprin­kle the re­main­ing chives on top.

7 Mix the spinach, red pep­per and cherry toma­toes and serve with the quiche.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.