How to make it

  • Preheat oven to 225°C.
  • Line a lightly greased, deep 20cm fluted quiche dish with pastry.
  • Trim edges.
  • Bake blind for 15 minutes (use rice or uncooked beans on top of pastry).
  • Remove rice/beans.
  • Combine mushrooms, zucchini and onion.
  • Place in the prepared pastry case.
  • Beat together eggs, milk, 2/3 of the cheese, Parsley Flakes, Black Pepper and Sea Salt.
  • Mix well.
  • Pour egg mixture carefully over ingredients in pastry case.
  • Top with remaining cheese.
  • Bake at 180°C for 35-40 minutes or until set.
  • Hint......
  • Serve hot or cold. For a light and fluffy quiche beat the filling mix very briefly.

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