Mushroom And Gruyere Quiche

• None None Crust
• 1 1/4 cups plain flour, sifted
• 7 tbsp butter, cut into cubes
• 1/2 cup freshly grated Parmesan cheese
• None None Filling
• 2 tbsp butter
• 1 tbsp olive oil
• 7 oz chestnut mushrooms, thickly sliced
• 3 tbsp cilntro leaves, roughly torn
• 4 None medium eggs
• 1/2 cup sour cream
• 2/3 cup milk
• 2 tbsp wholegrain mustard
• 1/2 cup Gruyere cheese, grated

1. To make the crust, rub together flour and butter until mixture resembles breadcrumbs. Stir in grated Parmesan, then add 4-5 tbsp cold water. Mix well to produce a smooth dough.
2. Wrap the dough and chill for 30 minutes. Heat the butter and oil in a pan and cook mushrooms for 5 minutes. Cool.
3. Preheat oven to 400F. Roll the dough out to 1/4 inch thick and use to line a 9 inch, loose-based fluted flan pan. Place the mushrooms in the base with two-thirds of the cilantro. Mix together eggs, sour cream, milk, mustard and Gruyere. Season and pour into the pan.
4. Bake for 35 minutes until set. Serve warm or cold, garnished with cilantro.

crust, flour, butter, parmesan cheese, filling, butter, olive oil, mushrooms, cilntro, eggs, sour cream, milk, wholegrain mustard, gruyuere cheese

Taken from recipes-plus.com/api/v2.0/recipes/28773 (may not work)