This deep-filled quiche is rich and luxurious, with a softly set, almost wobbly centre. The very easy to handle shortcrust pastry is a great choice when you want a perfectly lined tin with a deep, indulgent filling.

Method:

• Start by making the pastry. Put the butter and flour into a food processor and pulse until the mixture resembles breadcrumbs. Next, add the water a tablespoon at a time, pulsing again until the dough comes together. Tip the dough onto a lightly floured surface and use your hands to press it together into a ball. Roll it out into a circle about 2–3 mm (1/8 in) thick.
• Grease a 24–25 cm (9½–10 in) fluted tart tin (pan), at least 5 cm (2 in) deep, with butter, then line the tin with the pastry, pressing it into the fluted sides and leaving the pastry to hang over the edges. Prick the base and sides with a fork, then chill in the refrigerator for at least 30 minutes.
• Meanwhile, heat the butter in a wide frying pan (skillet) over a low heat. Once foaming, add the shallots and cook for 20–25 minutes until caramelised and soft. Cover with a lid sporadically if the pan is drying up. Remove from the pan and set aside. Add a little more butter and cook the mushrooms for 5 minutes, or until soft and lightly coloured. Set aside.
• Preheat the oven to 180°C fan (400°F). Scrunch up a piece of baking parchment and then use it to line the pastry case, then add some baking beans. Blind bake in the oven for 30–40 minutes, or until the base is lightly golden, firm and crisp. Remove from the oven and trim away the excess overhanging pastry. Set aside.
• Beat the cream with the milk, eggs and egg yolks in a bowl. Season well with salt and pepper, then add the cheese.
• Make sure the filling is cool before you add it to the pastry. Add the shallots and mushrooms, then pour over the cream mixture. Dot the thyme sprigs on top.
• Bake in the oven for 35–45 minutes, or until golden and crisp and cooked through (you need the filling to be set). Remove from the oven and leave to cool for 15 minutes before serving with salad.

Recipe extracted from At Home in Provence (Quadrille)

Photo: Lizzie Mayson