Serves 6-8

This hearty quiche is lovely with a simple green salad. For the shell, I make a simple all butter French pastry in a removable bottom fluted tart pan.

Pastry Dough

240 Grams All Purpose Flour

1/2 tsp Salt

145 Grams Very Cold Unsalted Butter

2-3 Tablespoons Ice Water

Filling

2 Tbsp Unsalted Butter

220 Grams Mixed Fresh Mushrooms (Cremini, Oyster, Shiitake, etc), torn or chopped

1 Shallot Finely Chopped

2 Cloves of Garlic, Minced

1 Bunch Swiss Chard, Cleaned, Trimmed and Chopped

8 Large Eggs

125ml Cream

4-5 Sprigs Fresh Thyme

2 tsp Dijon Mustard

Salt and Pepper

45 Grams Parmigiano Cheese (or other hard cheese such as gruyère)

To prep the dough - In the bowl of a food processor pulse the flour, salt and butter together until the butter is in small bits. Slowly add in the water until a loose dough forms. Turn out onto a board and pull together into a flat disc. Cover with plastic wrap and chill for 30 minutes.

Roll out the dough and gently place into the tart pan. Trim the excess. Dock the dough with a fork and chill in the fridge.

For the Filling - In a large pan, heat the butter over medium heat. Sauté the mushrooms until brown, about 8-10 minutes. Add in the shallot and garlic, sauté for a further 3-4 minutes. Add in the chard and cook for 5 minutes more. Remove from heat and cool for 10 minutes.

In a large bowl, whisk together the eggs, cream, thyme, mustard, salt, pepper and cheese. Add in the mushroom mixture and stir to combine.

Preheat oven to 375 degrees.

Remove the chilled dough from the fridge and place on a parchment lined baking tray. Gently pour in the egg mixture and place in the oven. Bake for approximately 30-35 minutes, until golden and just set (a slight wiggle in the centre is okay).

Allow to rest for 10 minutes before slicing.