Mushroom and Wild Garlic Wholemeal Quiches

When wild garlic was about I made these lovely quiches, the recipe came out of my head as I had some cottage cheese and the wild garlic to use up and had no quiches in my freezer. I have the quiches there as an easy lunch I can take to work with no prep the night before, useful when I'm out at the theatre! I was also given some wholemeal flour a little while ago and I wanted to find things I could make with it, this seemed a good way to start.

Mushroom and Wild Garlic Wholemeal Quiches
(makes 4 small quiches)

110 g wholemeal flour, plus a little extra for dusting 
pinch of salt 
25 g lard, removed from the fridge for 20 mins
25g butter, removed from the fridge for 20 mins
1 tbsp oil

1 medium onion, finely sliced

300g mushrooms, finely sliced

bunch wild garlic, thinly sliced

butter and olive oil

rosemary, finely chopped

salt and pepper

4 eggs, beaten

50ml milk
150ml cottage cheese

Make the pastry first by rubbing the butter and lard into the flour in a large bowl until you have something resembling breadcrumbs, then add a tablespoon or two of cold water and bring it together into a dough with your hands, you may need to add a little more water to create the dough.  Wrap in cling film and put in the fridge for at least 30 mins.

In a large pan heat the oil and add onions, stir and gently sauté for about 15 mins until they begin to turn golden brown. Remove from the pan and then add a little butter and sauté the mushrooms, wild garlic and plenty of salt and pepper until they are tender, then turn up the heat a little and add the onions back in and remove from the heat.

Roll the pastry out and grease the quiche dishes. Line the dishes with the pastry. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 10 mins on 150C

Once the pastry turns golden, take it out of the oven and set aside whilst you beat the eggs into the milk and cottage cheese. Pour the mushroom and garlic mixture into the pastry cases followed by the cream and bake on 160C for about 10-15 mins until golden and risen, set aside on a wire rack to cool.