I often make rustic pies or quiches like this, and I really love because you can make quickly and fill in different ways, and enjoy them vegetarian and non-vegetarian.
This recipe isfrom a little book I have:
Savoury pies and tarts from Britain (Penguin group UK)
250 grams shortcrust pastry (recipe HERE)
and one beaten egg to glaze the crust
200 ml heavy cream
3-4 tablespoons vegetable oil
200g chopped mushrooms
2 cloves garlic chopped
60 grams of chopped walnuts
salt and pepper
1 tablespoon chopped parsley
2 tablespoon grated cheese
Preheat oven to 180 ° C (360 ° F)
On a floured surface roll out the dough and use it to line the mold.
Trim the excess coat the pan with parchment paper and fill them with some beans or others.
Bake about 15 minutes until edges are golden brown.
Remove the beans and brush the bottom with glass egg.
Bake about 3 minutes remove and reserve.
In a large skillet heat the oil over slow heat, add the mushrooms, garlic and chopped nuts, season with salt and pepper.
Cook, stirring occasionally, for about 10 minutes until mushrooms release their juices.
Cool slightly and add the cream and eggs, grated cheese and mix well and then add this mixture over the prepared crust.
Sprinkle some cheese and bring oven for about 15-20 minutes.
Let chill by a while before unmolding.
Serve with a little chopped parsley.
You can eat warm or hot.
Tarta de champiñones y nueces