Perfect for breakfast, lunch or a light dinner, this mushroom and leek quiche is deliciously creamy, cheesy and packed with flavours. With its homemade butter pastry and a mushroom and leek filling, this vegetarian quiche is great for any meal of the day!
This quiche will be the star at your next brunch!
INGREDIENTS:
For the crust:
1 1/2 cup (190gr) flour (all-purpose)
115 gr unsalted butter (cut in cubes)
1 tsp salt
60ml cold water
For the filling:
25g butter
2 leeks, sliced and washed
2 spring onions
2 cups chestnut mushrooms, sliced
1 tomato cut in small cubes (optional)
3 eggs
250ml fresh cream
1 1/2 cups grated cheese (you can use any cheese you like)
1 tsp garlic powder (optional)
1 tsp dry oregano
salt and pepper to taste
INSTRUCTIONS:
In a food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry dough just begins to come together, for about 10 to 15 seconds; you should still be able to see small pieces of butter in it
for the dough into a disk, wrap it with cling film and refrigerate for 30 minutes
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin.. Chill in the fridge or freezer for 20 mins.
Pre heat oven to 200C/fan
While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften.
Turn up the heat and add the mushrooms (leave some mushrooms uncooked to arrange on top of the quiche)
Cook for 5 mins more, then turn off the heat
Lightly prick the base of the tart with a fork, line the tart case with a large circle of grease proof paper or foil, then fill with baking beans
Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and cheese. Season with the spices and tip the filling into the tart case
Optionally, keep a few slices of mushroom and chopped tomatoes to finish the quiche
Bake for 35-40 mins until set and golden brown
Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices
NOTES:
1. If you want to refrigerate, let the quiche cool completely on a wire rack after taking it out of the oven. Wrap in plastic and refrigerate for 2-3 days. Or freeze, well wrapped, for a month.
2. You can choose to serve it hot, straight from the oven or at room temperature finger food.
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