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COOKBOOK: Woman’s Day recipe - June 2005 (tia’s folder)

So simple and so delicious!

In no time the quiche is ready to be served.

Mushrooms are rich in vitamin B & D, riboflavin, niacin & pantothenic acid. This combination is excellent for protecting the heart.

Riboflavin is good for red blood cells & niacin is excellent for the digestive system.

Mushrooms also mitigate the risk of developing serious conditions, such as alzheimer’s and heart disease.

Serve with a side salad and you have the perfect lunch!



Serves 4

1 vienna loaf or similar, sliced into 1cm slices

30g butter

600g mushrooms, sliced into quarter or bite size

3 cloves garlic, finely chopped

6 eggs, lightly beaten

Handful of parsley, chopped finely

Salt & pepper

400ml thickened cream

Grease a 26cm quiche dish. Cover base with single layers of bread slices, filling gaps with smaller pieces of bread.

Melt butter in pan, add garlic. Fry for 20sec and add the mushrooms. Combine well and remove from heat.

Spread mushroom mixture over the bread.

In a bowl, lightly beat the eggs, add cream, salt and pepper and parsley. Pour mixture evenly over the mushrooms.

In a hot oven 200C bake for approx 30mins or until set and just golden on the top. Serve with green salad.

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