1 1/2 cups mushrooms, thinly and evenly sliced
1 clove of garlic, finely chopped
1 tablespoon butter
2 tablespoons vegetable oil
2 cups arugula (roquette)
1/2 teaspoon sea salt
3/4 cup pouring cream
1/2 cup whole milk
1/2 cup grated cheddar cheese plus a little extra for sprinkling
Freshly ground black pepper
Pre-heat oven to 350F. Lightly grease a 9” pie pan. Place rolled-out pastry dough into pie pan, and press in and trim edges.
Heat the oil and butter in a large frying pan. Once the oil and butter start to swirl, add the mushrooms and saute for 5 minutes. Add the garlic and shake the pan around. Saute for another 2-3 minutes, then transfer mushrooms to a bowl to cool.
Use the mushroom pan to lightly cook the arugula until just slightly wilted, about 1-2 minutes. Set aside.
Make filling by combining the eggs, cream, milk, cheese, salt and pepper together in a large bowl. Whisk mixture thoroughly to combine the ingredients.
Spoon mushrooms and arugula evenly at the bottom of the pie pan, then slowly fill it with the egg mixture until about 3/4 of the way full. Sprinkle with a little extra cheese.
Bake quiche for 30 minutes or until firm and golden. Remove from oven and cool for 5 minutes, then transfer to a wire rack to cool further.