Red Pepper and Oyster Mushroom Quiche

Parve, Vegetarian, Dairy , Naturally Gluten Free

6 generous portions but I like to feed 8 with a selection of salads. You can of course use different mushrooms and I suggest that if you use a stronger mushroom such as a shitake you use a strong goats cheese.

Pastry:
200g (8 oz) Rice or G/F Flour
75g (3 oz) soft margarine or butter
25g (1 oz) Parmesan cheese
Pinch of salt
Enough water to make a dough approx 1 cup

Filling:
125ml (4fl oz) natural set yogurts - small tub
175ml 0(6fl oz) milk
3 medium eggs
75g (3 oz) goats cheese or brie
100g (4oz) fresh red peppers
50g (2 oz) oyster mushrooms.

Method:
Mix fat and flour with cheese until resembles breadcrumbs, add salt. Now add enough water to make dough. Refrigerate for at least an hour to let it rest. Now remove from fridge and roll to required size between cling film (saran wrap).

Grease a flan dish and then dust with rice flour (to prevent sticking) and then line with the pastry and cover the pastry with greaseproof paper. Place some baking beans on top and bake in a preheated oven 175ºC, 160ºC Fan, 350ºF, Gas 4, Moderate for 15-20 minutes - this blind baking dries the pastry out and helps prevent soggy pastry. Remove from oven lift off greaseproof and beans carefully and cool.

Meanwhile mix yogurt, milk, eggs and seasoning with a fork.

Roughly slice the peppers and mushrooms. When the pastry is cooled, cover the pastry with the cheese, top with the mushrooms and peppers.

I then place my dish on an oven tray and then pour the egg mixture over until within sight of the pastry edge. This means you don’t spill it taking it to the oven. Bake or 30-35 minutes risen and set at the temperatures above.

Serve with salad