Organic Mushroom Quiche

Instructions

Preheat the oven to 190C, line a pie dish with baking paper or grease with coconut oil.

Tip the oats, flour and 1/4 teaspoon of salt in to a food processor and pulse to combine. Add the butter, pulse until a coarse texture forms, add the buttermilk and pulse to combine and remove the mixture from the processor.

Roll out the mixture in to a circle and place in the pie dish. Gently press in to the dish and up the sides and bake for 9 minutes and leave to cool.

Heat two teaspoons of oil in a pan, cook the chopped onion and remove from the pan. Add two more teaspoons of oil to the pan and cook the mushroom slices while stirring occasionally. Tip the onions back in to the pan, sprinkle with 1/2 teaspoon of salt, the pepper, mustard and thyme and combine.

In a bowl, whisk the eggs and condensed milk together and leave.

Sprinkle the cheese in to the pie crust, tip in the mushroom mixture and pour the egg mixture on top. Add extra mushroom slices on top and place in a preheated oven (175C) and bake for 35 minutes or until golden brown. Once cooked, leave to rest for 5 minutes before cutting.