Mushroom and Spinach Quiche

Ingredients:

For the base:
Flour, 1/2 cup
Butter 40 gms
Salt, a pinch
Sugar, a pinch
Cold water, few tbsp for kneading

For the Filling
Mushrooms, 6-7, each cut into 4 pieces,
Spicnach, handful
Garlic, 2 cloves, sliced
Basil, 4-5 leaves, chopped
Spring onions, 3-4, diced into small pieces
Butter, 15 gms
Salt, pepper and herbs

2 Eggs,
Milk 2 tbsp
Cream 2 tbsp
Salt, a pinch
Mozzarella Cheeze, 50 gms grated.

Method:

Prepare the base first. Take the flour, add the salt and sugar and mix well. Make sure the butter is pretty cold and hard. Cut the butter into small cubes, mix it with the flour, keep breaking the butter with a fork and mixing it with the flour. Once its mixed pretty well, gradually add in chilled water to create a dough. Once its done roll it and create a round flat dough. Make sure its not too thick yet not too thin. Set it up in a quiche tray. No need to grease it as the dough has butter in it. Keep it to set well in the fridge.
Now heat some butter in a pan, fry the garlic and basil. Add in the mushrooms, fry in high heat. Blanch the spinach and drain, Add the spinach aswell, Fry for some time, and add in the spring onions. Add salt and pepper and some italian herbs, (could be a mix of different herbs, or may be just some oregano). Once done keep it aside.
Next comes the egg mixture. Take the eggs beat well add the milk and cream and beat again, if possible use a mixer. Add some salt and mix again.
Now take out the base, which was set on the quiche tray, pour in the mushroom and spinach mix, spread evenly, so that you get some mushrooms on every bite ;). Pour in the egg mixture. Now its time to bake the quiche. So put it in the oven, in 250 degrees for 5 mins. Once done take it out, and sprinkle over the grated cheese. And pop it in the oven for another 15 mins in 250 degrees. Keep chicking on it every 5 mins. Use a knife to poke it and see if its done. Serve hot with some ketchup. Enjoy :)