Garlic mushroom and walnut quiche

This quiche is rather simple to make but it's packed with flavour, texture and a lovely fragrance. To give it a bit more texture and substance due to the fact that it lacks meat, I have used oyster mushrooms and small pieces of walnut to give the fillings some crunch. The quiche can be served warm or cold, in fact, the fragrance of the shiitake mushroom develops somewhat in the cold quiche. But I like it warm. 

Ingredients

• 250g plain flour
• 150g unsalted butter
• 3 large eggs
• 1 tbsp milk 
• 8 large closed cup mushrooms
• 15 medium size shiitake mushrooms 
• 12 oyster mushrooms 
• 40g walnut
• salt and pepper for seasoning 
• 284ml double cream
• 2 tsp ground garlic / 2 fresh garlic cloves
• 2 tsps parsley
• 110g guryere cheese, finely grated

1. Pre-heat oven to 200 degrees C
2. Rub flour and butter together to form bread crumb structures
3. Add 1 egg and milk to flour and combine to form a dough 
4. Roll out the dough on a lightly floured surface to about 2-3mm thick
5. Place pastry into a flan tin and prick numerous holes at the bottom with a fork
6. Chill in the fridge for 30 minutes, this should reduce the amount of shrinkage when baked
7. Cover pastry with a sheet of parchment paper and baking beans
8. Blind bake the pastry for 15 minutes, take it out and trim off the edges to make a nicer finish
9. Return to oven and bake for another 10 minutes to see if the bottom of pastry is dry, if not bake for another 10 minutes and check again
10. When the base of pastry is completely dry, remove baking beans and parchment paper and bake for 10 minutes
11. Take the pastry out and let it cool slightly whilst preparing fillings
12. Rinse clean the mushrooms and slice the closed cup and shiitake mushrooms up into rather thick slices and just leave the oyster mushrooms as they are
13. Heat mushrooms up over medium heat, sprinkle salt, pepper and 1 tsp of ground garlic/ finely grated garlic from 1 clove over the top and mix thoroughly, do not use any oil
14. When you can start to smell the shiitake mushrooms and the closed cup mushrooms are starting to reduce in size, take them off the heat and let it cool down, drain excess fluid from mushrooms with a clean piece of kitchen paper 
15. Beat 2 eggs and the cream together and then fold in the cheese
16. Put in 2 pinches of salt, sprinkle of pepper, remaining garlic and parsley into the egg mix to season
17. Wash and break walnut up into small chunks and fold them in to the egg/cream mixture
18. Place the mushrooms into the bottom of the baked pastry case 
19. Place egg mix over mushrooms evenly
20. Bake at 200 degrees C for 25-30 minutes 
21. Serve warm or cold (preferably warm)