Ingredients (Yields 6)
- 320g Shortcrust pastry
- 350g Mushrooms, sliced
- 100g Mixed wild mushrooms
- 3 Garlic cloves, minced
- 4 Eggs
- 500ml Milk
- 10g Parsley, chopped
- 100g Gruyère, grated
- 200g Watercress
- Salt and pepper
- 50ml Rapeseed oil
Method
- Preheat the oven to 190°C/gas mark 5. Lightly grease a flan dish measuring approximately 10 inches
- Roll out the pastry until it is big enough to cover your dish, and lay it gently into the dish. Press it into the corners and tear off any excess (don’t trim the pastry too neatly as it will probably shrink as it cooks – just tear off any corners that are overhanging by a large amount)
- Prick all over with a fork (or fill with baking beads if you have them), and blind bake for around 20 minutes, until golden brown
- While the pastry cooks, prepare your filling. Heat the oil in a pan and cook the mushrooms and garlic over a medium heat for five minutes or so, until they have released their liquid. Season well
- Lightly beat the eggs with the milk
- When the pastry is golden brown, remove it from the oven
- Pour over the egg mixture, and sprinkle with chopped parsley. Then add the sautéed mushrooms in an even layer, and top with the grated cheese
- Return to the oven for a further 25 minutes, or until the cheese has melted and the egg has set
