Leek and Mushroom Quiche2014-09-15
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Delicious and nutritious, leeks can help you to stay healthy. Quiche makes a fantastic light meal with salad or served cold as snacks when you have guests or on a picnic.
- 125 grams Plain Flour
- 1 pinch(es) Salt
- 55 grams Butter, cubed
- tablespoon(s) Cold Water
- 1 Leek, diced
- 10 grams Butter
- 150 grams Mushrooms
- 1 tablespoon(s) Olive Oil
- 3 Eggs
- 200 mL Cream
- 1 pinch(s) Ground Nutmeg, to taste
- 1 pinch(es) Salt and Pepper, to taste
- 100 grams Grated Cheese
Put the flour and salt in a large bowl and add the cubes or butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.
Preheat the oven to 180˚C. Line the pie dish with the rolled out shortcrust pastry.
Wash and cut the leek into small pieces. Add the butter and leek to a frying pan and cook over medium heat for 5 minutes.
Wash and carefully wipe the mushrooms and cut them into small pieces of about 1cm.
Heat the olive oil in a frying pan over medium heat. Add the mushrooms and cook for about 5 minutes.
Crack the eggs into a bowl. Add the cream and season with nutmeg, salt and pepper. Whisk for several minutes. Add the grated cheese and mix.
In the prepared pie shell add the leek and mushrooms then pour the egg mixture onto the vegetables. Bake in the oven for 30 minutes.