Tart Base
• RedMan unsalted Butter | 68328 | 50g
• RedMan Plain Flour (1kg) | 1242 | 90g
• RedMan Corn Flour (500g) | 1201 | 30g
• Himalayan Pink Sea Salt | 64652 | 2g
• Eggs (10 pcs) | 12088 | 20g
• Cold Water | --- | 50g

Mushroom Quiche - Sauce
• Millac Dairy Whipping Cream | 1917 | 75g
• RedMan UHT Milk | 103602 | 20g
• Eggs (1 pcs) | 12088 | 50g
• Himalayan Pink Sea Salt | 64652 | 3g
• RedMan Black Pepper Coarse (450g) | 55731 | 2g

Mushroom Quiche - Filling
• Mushroom (sliced) | --- | 200g
• Thyme | --- | 2g
• Cherry tomato (cut into halves) | --- | 100g
• Goldtree Mozzarella Cheese Shredded | 58965 | 150g
• RedMan Unsalted Butter | 68328 | 40g
• Himalayan Pink Sea Salt | 64652 | 2g
• RedMan Black Pepper Coarse | 55731 | 2g

**Tart Base**
1. Use hand-rub until it becomes a dough.
2. Keep in chiller for 30 minutes.
3. Roll out dough to 5mm thickness, and line in a 7" tart pan with the rolled-out dough.
4. Trim the edges, chill for another 30 minutes.
5. Bake at 200°C for 30 minutes, and apply egg wash.

**Mushroom Quiche - Sauce**
1. Mix all ingredients well, keep in chiller.

**Mushroom Quiche - Filling**
1. Sauté the mushroom with butter.
2. Until the mushroom is soft, and add in the salt, pepper-thin.
3. Cook until it turns brown.

**Assemble**
1. First layer 50g Mozzarella cheese.
2. Second layer: all the cooked mushrooms.
3. Third layer: another 50g Mozzarella cheese.
4. Put the mixture from central until 80% full.
5. Sprinkle the tomato and remaining Mozzarella cheese.
6. Bake at 180°C for 35 minutes, then last 220°C for 5 minutes until the color turns brown.
7. Wash the surface with olive oil and decorate with thyme.
8. Ready to serve.