Wild Mushroom Quiche

Wild Mushroom Quiche

half of 1 frozen fresh puff pastry
4 ounces bacon, sliced into cubes
4 ounces porcini mushrooms
4 ounces shiitake mushrooms
4 ounces girolles or chanterelles
4 ounces pied bleu mushrooms
2 large ceps
7 ounces small white mushrooms
2 cloves garlic, chopped
1 bunch curly parsley, chopped
5 eggs
8 ounces double cream
3 ounces low fat milk
5 ounces freshly grated percorino
grated lemon peel to taste
freshly ground pepper

Line a quiche pan or tin with the pastry. Fry the bacon and garlic and
add the sliced mushrooms, pepper and lemon peel. Leave to cool. Mix
the eggs, cream, milk and chopped parsley. Add the cooled mushroom mix
and 4 ounces of pecorino cheese. Pour into the pastry lined tin and
sprinkle with the rest of the cheese. Bake for 40 minutes in a
preheated oven at 400F. Serves 4.