100g mushrooms, sliced
½ leek, washed, sliced
1 teaspoon thyme leaves,
plus extra, to serve
1 garlic clove, crushed
¾ cup thickened cream
1 teaspoon Dijon mustard
¼ cup grated tasty cheese
Preheat oven to moderate, 180°C. Lightly grease a 23cm round quiche pan with removable base.
Line pastry case with baking paper, fill with dried beans or rice and bake blind 12-15 minutes. Remove paper and filling. Bake uncovered 5-10 minutes, until base is lightly golden. Cool slightly.
Melt butter in a frying pan on medium. Saute mushrooms, leek, thyme and garlic 3-4 minutes, until tender. Cool slightly.
In a jug, whisk eggs, cream and mustard together. Season. Spread mushroom mixture over pastry. Pour egg mixture over. Sprinkle with cheese.
Bake 20-25 minutes, until golden and set. Sprinkle with thyme to serve.