CREAMY SHITAKE QUICHE WITH POTATO CRUST

Preparation Method :

• Grease 25 cm pie plate, lightly dust with a little flour; shake away excess flour.
• Boil, steam or microwave potatoes until tender; drain, mash, cool.
• Stir in cheese, mustard, butter and enough flour to mix to firm dough.
• Press potato dough over base and side of prepared plate, decorate edge using a fork; refrigerate 2 hours or until potato case is firm.
• Brush potato case with egg. Bake in hot oven 15 minutes or until lightly browned.
• Pour filling into potato case, bake in moderate oven 25 minutes or until filling is set.
• Stand 10 minutes before serving. Serve warm or cold.
• Filling: Heat oil in pan, add onion and rosemary, cook, stirring, until onion is soft.
• Stir in parsley and mushrooms, cook further 5 minutes or until mushrooms are tender; cool 5 minutes.
• Whisk cream, eggs and cheese in small bowl until smooth. Add mushroom mixture to egg mixture; mix well.