Ham and mushroom quiche

Preheat the oven to 200°C.

Grease a 22cm quiche or pie dish with a loose bottom.

On a lightly floured work surface, roll the dough out to fit quiche or pie dish.

Using a rolling pin, lift the pastry, place onto the quiche or pie dish and press to fit the dish.

Roll the rolling pin across the top of the pan to remove the excess dough.

Line the dough with foil and fill it with pie weights.

Bake blind for about 15 minutes.

Transfer the pie shell to a wire rack and let it cool completely.

Remove the foil and pie weights.

Decrease the oven temperature to 180°C.

Melt butter in a frying pan and fry mushrooms, garlic and spring onions.

Season with salt and pepper and cook until tender and browned.

Let the mixture cool.

In a medium bowl, whisk eggs, cream, milk, salt and pepper to taste.

Scatter the mushrooms, ham and cheese in the pie shell and pour the egg mixture on top.

Bake the quiche for 30 minutes, or until it is lightly browned on top and the custard is just set. Transfer to a rack to cool for 15 to 20 minutes.

Unmold the quiche, cut into wedges and serve.