Wild Mushroom and Feta Quiche

1. Add flour to mixing bowl. Using a knife, cut butter into the flour.

2. Mix the butter into the flour using your fingertips or a hand mixer, being careful not to overwork it and cause the butter to melt in the flour.

3. Add salt and water and mix with a fork together to make a dough.

4. Wrap the dough into plastic wrap and leave overnight or 2 hours to rest. Leave for 30 mins after removing from the fridge before you use it again.

5. Sandwich the dough between two pieces of waxed paper. Go over the dough with a rolling pin to flatten till approx. 5 mm thick. Once you are ready to use the crust, unroll the crust completely and shape into the bottom and up the sides of the .

6. Preheat oven to 200°C / 450°F. Butter and flour a 9-inch-diameter deep glass pie-baking dish.

7. Unroll crust completely and press onto bottom and up the sides. Add foil and top with dry beans in order to hold shape and bake until light golden brown 20 mins. Take out the beans and bake for 5 more mins.

8. Mix the eggs and cream together with salt and pepper and put to the side.

9. Drain the feta of any water, you may need to pat with a kitchen towel. Then crumble in the feta cheese into the base of the quiche.

10. Sauté the mushrooms in ghee and spices until they are browned and are ready to eat.

11. Add the mushroom and leek to the quiche and arrange.

12. Pour over the egg and cream mixture and add to the oven for 20 - 25 minutes cooking.