Two-Cheese Spring Quiche with Herbs & Mushroom

Instructions

Pastry Instructions

1. Step
   Pulse flour, cornstarch, salt and butter in a food processor until the butter is the size of peas.
2. Step
   Whisk the egg yolks and cold water together and slowly pour into the food processor while pulsing.
3. Step
   Turn out the dough onto a lightly-floured surface and gently press together into a disk, then wrap and rest in the fridge for 30 minutes.
4. Step
   Roll the dough over a dusting of flour until it is just big enough to hang over the edges of your deep, 9" quiche dish when pressed into the corners. Let the dough hang over the edges and patch any cracks.
5. Step
   Dot the bottom of the dough with a fork several times and bake at 375°F (190°C) for 14-16 min, until light golden brown.

Filling Instructions

1. Step
   Sweating an onion means cooking it (usually covered) over low heat in a small amount of butter or oil (fat). The main reason to sweat vegetables is to soften them and to release the moisture in them.
2. Step
   Dump into a bowl and mix in the herbs and cheese and lots of fresh-cracked pepper.
3. Step
   In a separate bowl, whisk the eggs and yolks, then add the milk, cream and salt and whisk well.
4. Step
   Pull the crust out of the oven and turn the oven down to 300F (150C).
5. Step
   Put the onion and cheese mix into the crust and level out, do not press down. Put this on a rack in the centre of the oven with an empty tray on the rack underneath.
6. Step
   You should let it cool for at least an hour before you dig in. If your kids are hungry, 30 minutes will do. Will last a week in the fridge.