Artichoke, Onion and Mushroom Quiche

Tart Crust

1 1/4 cups all-purpose flour, sifted
11 tablespoons (5.5 ounces) butter, softened
1 egg
1/2 teaspoon salt

In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed or even by hands. .

Roll out tart and press into deep dish tart pan. Keep in the fridge to harden itself.
Ingredients of the rest

• 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
• 1 box Mushrooms, Washed And Sliced
• 1 can Artichoke Hearts, sliced
• Around 4 tbsp of butter
• 5 whole Eggs
• 1-½ cup Heavy Cream
• 2 cups Grated Swiss Cheese (Gruyere or Emmental Cheese)
• Salt And Pepper, to taste
• Optional: Fresh Parsley, Fresh Chives

Method

Preheat oven to 200 degrees Celsius.
Melt butter in a skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside.
Add mushroom mixture into egg/cream mixture. Stir together. Add parsley or chives, if desired.
Pour into the and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 200 degrees for 45min to 1 hour. Bake for slightly longer if quiche is overly jiggly. Then for 15min uncover the quiche and bake to brown the top side.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.