Cheese, mushroom and tomato quiche – bakers’ lunch 16.11.17

9″ shallow flan tin
pastry base made with 5oz flour and 2.5oz butter
250gms mushrooms, chopped small
knob of butter
2 eggs, beaten
184ml milk
100gms cheese, grated (I used Red Shropshire)
4 large tomatoes, sliced,or 8 small tomatoes, sliced
Salt and pepper

Oven at 200 deg C

Fry the mushrooms gently in the knob of butter; when cooked drain to remove excess liquid. Make pastry; line greased flan tin. Whisk eggs with milk, salt and pepper, stir in the grated cheese. Put cooked and drained mushrooms into uncooked pastry case, pour egg and cheese mixture over mushrooms, arrange sliced tomatoes on the top. Bake in centre of oven for 30-35 minutes.

Bakers lunch 16.11.2017

Every 6 weeks, we have lunch together and plan the next 6 weeks bread. We have a rota for doing the starter on a Tuesday; the mix on a Wednesday and the bake on a Thursday. Someone also does the ‘shop’ from 16.15 – 18.00. Usually, about 15 -20 people come and all bring some food to share. Today was especially nice with yummy food, a new baker, Anya our daughter was home and helped along with her friend Sunita who has been staying with us.IMG_3782