Sweetcorn and Mushroom Quiche
INGREDIENTS
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Shortcrust Pastry:
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200 g (7/8 cup) flour
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1/4 teaspoon salt
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50 g (scant 1/4 cup) butter
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50 g (scant 1/4 cup) white margarine or lard
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cold water
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Quiche Filling:
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1 tablespoon oil
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1 small onion, finely chopped
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100 grams (scant 1/2 cup) mushrooms, sliced
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100 grams (scant 1/2 cup) sweet corn
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2 eggs, beaten
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125 milliliters (1/2 cup + 3 tbs) milk
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salt
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pepper
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75 grams (1/3 cup) cheddar cheese, grated
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