A marvellously tasty dish, Quiche aux Champignons (keesh oh shom-peen-yohn) may be served either hot or cold. A well- chilled bottle of Chablis would go very well with this dish.
1 X 9-inch Flan Case made with shortcrust pastry
2 oz. butter
2 shallots, finely chopped
1 lb. button mushrooms, wiped clean and thinly sliced
4- teaspoon salt
½ teaspoon white pepper
½ teaspoon grated nutmeg
4 fl. oz. single cream
2 oz. Cheddar cheese, grated
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Place the flan case on a baking sheet and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and cook, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent but not brown. Add the mushrooms to the pan and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat and stir in the salt, pepper and nutmeg. Set aside.
In a medium-sized mixing bowl, com-bine the cream, eggs and grated cheese and beat well to blend.
Add the cream mixture to the mush-rooms, stirring constantly until they are well blended.
Pour the mixture into the flan case and place the baking sheet in the centre of the oven. Bake the quiche for 25 to 30 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.