Mushroom Lattice Quiche

1. Heat the oven to 190°C (375°F).

2. Roll out the pastry and line a 8 inch tart or layer cake pan.

3. Saute the mushrooms in the butter for 2 minutes so that they absorb the butter. Arrange them in the pastry case and sprinkle the cheese on top.

4. Beat together the eggs, yolk, cream and milk and season with salt, pepper and cayenne to taste. Pour over the mushrooms.

5. Roll out the trimmings and cut strips to make a lattice over the top of the quiche, sticking it to the pastry rim with water. Brush with salted, beaten egg.

6. Bake for 35 minutes until set. Serve hot and puffy.

Rich Shortcrust

Slightly more difficult to handle, because it is shorter — that is, it contains more fat and therefore crumbles more easily — this short-crust is the best for pie toppings and for party food. Do not omit the resting period or you may have problems when shaping.

2 cups All purpose flour
1/2 teaspoon salt
3/4 cup butter or margarine
about 8 teaspoons cold water

The method is identical to that given for shortcrust pastry on the opposite page. Quantities needed are those given below.

Preparation time: 40 minutes, including resting time
• Small quantities of herbs (dried or well chopped fresh ones) can be added to pastry for a pastry base but not to top a pie.

1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.

2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.

3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.

4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.

5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.