Main courses

1. Cut the butter into small pieces and mix it into the flour, salt, pepper and eggs until you obtain a soft dough. Refrigerate for 30 minutes.
2. Roll out the dough on to a floured work surface, then place it in a quiche mould. Prick the bottom of the dough with a fork. Leave to rest in the freezer for 1 hour.
3. Meanwhile, cook the potatoes in salted water. Drain and set aside.
4. Fry the mushrooms in a large pan over a medium heat, stirring occasionally, until the water has almost evaporated – about 30 minutes.
5. Take the quiche mould out of the freezer and bake at 200°C for 10 minutes.
6. In a salad bowl, pour in the mushrooms, thick crème fraîche and eggs and mix everything together. Using a mortar, grind the juniper berries and peppercorns. Add them to the mixture with the thyme, salt and nutmeg. Spread half of the filling over the dough.
7. Peel and cut the potatoes into slices, and use to line the quiche, slices overlapping. Pour in the rest of the mushroom filling. Finish by covering with the goat’s cheese, previously crumbled, and the red grapes on top (de-seed them first if necessary).
8. Bake for another 25 minutes. Remove from the oven, leave to cool for 10 minutes then garnish with basil leaves before serving.

Tip:

Leftover dough can be frozen and used to make quick mini-quiches.