Avocado And Mushroom Quiche

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 ounces portabella mushrooms
• 1 1/2 ounces butter
• 1 -2 teaspoon curry powder, dependent on taste and heat of powder
• salt, to season
• 1 (8 ounce) avocados
• 3 tablespoons finely chopped green onions (spring)
• 3 eggs
• 3/4 cup heavy cream
• 1/4 teaspoon salt, extra
• pepper
• 3 tablespoons dry wine
• 1 tablespoon tomato ketchup

Recipe

• 1 pre-heat oven to 350°f.
• 2 butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish.
• 3 wipe the mushrooms if necessary and slice thickly.
• 4 melt the butter in a skillet and cook mushrooms over high heat, stirring until they have just softened, about a minute.
• 5 add curry powder and saute a few seconds longer, seasoning with a pinch of salt.
• 6 add the mushrooms to the prepared dish and spread them evenly over the base.
• 7 peel the avocado, cut into slices and arrange these over the mushrooms.
• 8 scatter the chopped spring onions over the top of the mushrooms and avocado.
• 9 place the eggs, cream, salt and pepper, wine and tomato ketchup together in a bowl and beat with a whisk.
• 10 pour this mixture over the top of the avocado, then place the dish in the oven.
• 11 cook for approximately 25 minutes or until the quiche has lightly set in the middle.
• 12 remove from oven and leave to stand for 5 minutes before cutting into wedges.
• 13 it can also be served cold, but must be eaten the day it is made.