1 pack(320g) all butter shortcrust pastry
200g smoked lardons
1punnet of mushrooms ( your preference)
1small finely sliced white onion
2eggs plus 2egg yolks
50ml crème fraiche
200ml double cream
-handful of fresh chopped thyme ( plus sprigs for garnish )
Olive oil
2minced garlic cloves
1 knob of butter
A splash of cognac
Pinch of nutmeg
Couple of handful grated Gruyère
Salt pepper
Fry the lardons and onions in a pan and a little oil til coloured all over, drain a little of the rendered fat add the butter the garlic and the mushrooms and fry til golden, add the herbs and a splash in a little cognac fry quickly then set aside .
Roll out your pastry on a floured surface and line in a quiche tin, press gently into the sides, prick the base and chill in fridge at least 15 mins before lining with baking papier-mâché adding baking beans and blind baking in hot oven (200c ) 15 mins & allow to cool slightly .
In a bowl whisk the cream crème fraiche add the eggs and season and add the nutmeg the cooled lardons and mushrooms and a good handful of cheese. Set you pastry case in a baking tray then Pour the filling slowly into your pastry case add another sprinkling of cheese then bake 200c 25 mins or so until set