SERVES 8-10 V
HANDS-ON TIME 35 MINS
TOTAL TIME 1 HR 35 MINS, PLUS COOLING
This variation on a quiche can be served warm or at room temperature, making it perfect for taking on a picnic.
• 120g butter
• 250g cheddar cheese biscuits (we used Jacob’s Cheddars)
• 50g vegetarian Parmesan-style cheese, grated
• 3 tbsp sunflower oil, plus extra to grease
• 1 onion, sliced
• 300g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 180g soured cream
• 225g full-fat soft cheese
• 3 medium eggs
• 180g vegetarian cheddar, grated
• 1 tsp dried mixed herbs
• snipped chives, to garnish
1 Preheat the oven to 180°C, fan 160°C, gas 4. Brush a deep 20cm springform tin lightly with oil; line the base and sides with baking paper.
2 Melt the butter in a small pan over a low heat. Meanwhile, crush the biscuits to fine crumbs in a food processor and tip into a large bowl. Stir in the melted butter and Parmesan until combined. Tip into the lined tin and press down to cover the base. Chill for at least 30 minutes while you continue.
3 Heat the oil in a frying pan and cook the onion over a medium-low heat until softened and lightly browned; 6-8 minutes. Transfer to a bowl using a slotted spoon.
4 Increase the heat under the pan to high and fry the mushrooms until browned, a
