A nutrient filled quiche that is tasty and filling.
Preheat oven to 180°C. In a small frying pan cook up the sliced mushrooms in olive oil and butter until browned slightly. Stir in the thyme leaves. Allow to cool slightly. Beat eggs and cream together in a small bowl. Line a metal flan tin (24cm in diameter) with two sheets of pastry. Trim the edges. Fill the lined flan tin with mushroom mixture then pour in the egg mixture. Sprinkle cheese over the top. Bake in oven until puffed and golden. Serve hot or cold.