Mushroom bolognaise quiche

Serves 8 | Takes 1 hour 50

Ingredients

For the crust

160g cold butter, chopped

500ml (2 cups) cake flour + extra for dusting

pinch of salt

45ml (3T) water

For the filling

olive or avocado oil, for frying

1 onion, chopped

3 garlic cloves, crushed

500g beef mince

50g sachet tomato paste

15ml (1T) ground cumin

500g mushrooms

410g tin chopped tomatoes

handful thyme leaves

30ml (2T) soya sauce

3 eggs

310ml (1¼ cups) milk

Method

For the crust, rub the butter into the flour until it resembles breadcrumbs. Add the salt and water and mix until it forms a dough. Shape into a disk and cover in Gladwrap. Chill for about 20 minutes until firm.

Preheat oven to 160°C. Grease a 30cm spring form cake tin. Roll the dough out into a circle on a floured surface to 3mm thickness. Line the prepared tin with the dough. Chill for 20 minutes until firm.

Prick the base of the dough with a fork. Line the base and up the sides with scrunched baking paper and fill with baking weights like dry grains. Bake for 10 minutes. Remove the baking paper and bake for 10 minutes until golden brown. Cool.

For the filling, heat a splash of oil over medium high and sauté the onion and garlic. Add the mince and fry for about 8 minutes until browned. Add the tomato paste and cumin and fry for 1 minute. Add half the mushrooms and cook for 3 minutes. Add the tomatoes, thyme and soya sauce and simmer for 10 minutes. Season and cool.

Spoon the filling into the crust. Mix a little oil through the rest of the mushrooms and pack on top of the quiche. Mix the eggs and milk together and pour over the mushrooms. Season. Bake at 180°C for about 45 minutes until golden and set. Cool slightly and turn out.

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