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As most of my regular followers know by now, I love a good quiche or savoury tart. So, I am always experimenting with different flavour combinations. Sometimes, it is simply because I open the fridge and pull out all that needs to be eaten then try and come up with dishes to use them in. Pasta is always an easy option but it can be heavy and I am desperately trying to lose a few pounds that crept on during the holidays, so salads and tarts are a good option. Although I usually cannot stop at just one piece of quiche – but then, who can? This was one of those times that I had mushrooms that needed eating, feta, eggs, cream, spicy olives, an open jar of artichokes – all the ingredients needed. The result was absolutely delicious, a very Mediterranean tasting quiche that was perfect on a gloomy, cold, day to take me away to Greece, Cyprus, Sicily or somewhere similar.

Serves 4

1 pâte brisée / shortcrust pastry
200g / 8oz mixed mushrooms (button, crema, chanterelles, morilles)
3 eggs
100g / 1/3 cup thick greek yoghurt
100g / 4oz feta, crumbled or cut into pieces
200ml / 3/4 cup thick cream
200g / 8oz marinated artichokes (from a jar)
2 tablespoons olives, pitted and cut into pieces
1 tablespoon Herbs de Provence
Pinch of curry powder
Olive oil
Salt and freshly ground black pepper


Preheat the oven to 180C / 360F
Place the pastry in a quiche or tart pan and set aside
Drain the artichokes and cut into pieces
Clean and cut the mushrooms into small pieces
Heat about 1/2 tablespoon oil in a sauté pan and cook the mushrooms for a few minutes
Whisk the eggs with the cream and the greek yoghurt
Add the curry powder and salt and pepper
Arrange the artichokes, the olives and the mushrooms evenly on the pastry base
Pour the cream and egg mixture gently over
Sprinkle on the crumbled feta pieces
Sprinkle the herbs evenly over the top
Bake for about 40 minutes