Mushroom and Vegetable Quiche

Wouldn't you agree this Mushroom and vegetable quiche would make a hearty lunch?
I thought so too.

Please click here for the short crust recipe.
Blind bake the crust for 15 min in 180 deg Celsius oven. Gently pour  the filling until it reaches the top and bake.

For the filling - this is an approximate only depending on the size of your pastry

1 onion chopped fine
2 garlic pips chopped fine
9 button mushroom - sliced
1 leek - cleaned and cut
1/2 each of red and green capsicum - diced
handful of parsley
1 tomato sliced

1/2 cup milk
2 eggs
salt and pepper to taste
pinch of mix dry herbs

Start with heating a non stick pan over a medium heat. Saute the onion and garlic till golden brown.
Add the mushroom and the rest of the ingredients, except the tomatoes. Cook till the veg and mushroom appear soft. Remove from the heat and set aside.
In another bowl, beat the milk, eggs and the rest of the ingredients.
Pour the liquid into the cooked vegetable and mix well.
Pour into the ready case, arrange the tomatoes around with a sprinkle of chopped coriander and bake for about 40min or until filling appear set.
Serve warm.
Jue