Mushroom and Leek Quiche

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.