Herb and Mushroom Quiche

Self-crusting Herb and Mushroom Quiche

  • 2 medium sized onions
  • 2 tablespoons oil or butter
  • 200g mushrooms
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • Black pepper to taste
  • 2 eggs
  • ½ cup sour cream
  • ¾ cup milk
  • ½ teaspoon salt
  • ½ cup self-raising flour
  • ½ cup grated tasty cheese

Slice onions finely. Sauté in the oil or butter, when soft add the mushrooms and cook until these soften too. Add the basil, thyme and black pepper, and then remove from the heat and leave to stand while preparing the egg mixture.

In a medium-sized bowl lightly beat together the eggs, sour cream, milk and salt. Sprinkle the flour over this mixture and stir just enough to combine, and then add the grated cheese, again stirring just enough to mix.

Butter a 25-30cm flan or pie dish. Tip in the onion and mushroom mixture, and spread it evenly over the bottom, then pour the batter evenly over this.

Bake at 220C foe 20-30 minutes, until light brown and firm in the centre. Cool for 10-15 minutes before turning out.

Serve with fresh tomatoes and a green salad.