Mushroom, Hazelnut and Herb Quiche

Line the base of a tin with the pastry.

Preheat the oven to 200°C.

Beat the eggs, salt (optional), pepper and cream together in a large bowl.

Wash the herbs, spin them dry in a salad spinner, and finely chop. Add to the mixture.

Chop the mushrooms and spring onions, and add to the mixture.

In a frying pan, toast the hazelnuts.

In a pestle and mortar, roughly crush the hazelnuts and add to the mixture.

Pour the mixture over the pastry and sprinkle with the grated cheese.

Bake in the oven for 45 minutes.

Take the tart out of the oven and serve with mixed salad leaves lightly sprinkled with lemon juice.

For babies, cut one slice of quiche into pieces and serve with cucumber sticks or a small cherry tomato cut into four.