• 6 oz (175 g) shortcrust pastry made with wholemeal flour
• 8 oz (225 g) mushrooms
• ½ lemon
• 2 sprigs of thyme
• Salt and pepper.
• 2 free-range eggs
• ¼ pint (150 ml) milk

Method:

1. Roll out the pastry and line an 8" (20 cm) flan ring or dish  with it. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
2. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
3. Reduce the oven temperature to Gas Mark 4 (350°F/180°C).
4. Wash and slice trhe mushrooms. Put them into a saucepan with the grated rind and juice of ½ lemon, 2 sprigs of thyme, salt and pepper. Cover the pan and heat gently for 5 minutes until the mushrooms are tender.
5. Strain the mushrooms and reserve the juice. Put the mushrooms into the flan case.
6. Beat 2 eggs with ¼ pint (150 ml) of milk and the reserved mushroom juice. Season to taste.
7. Pour over the mushrooms and bake for 30 minutes until set.

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