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Leek and Mushroom Quiche
2014-09-15- Cuisine: Family
- Course: Main Course, Snack
- Skill Level: Moderate
Recipe Info
- 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.
Ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 180˚C. Line the pie dish with the rolled out shortcrust pastry.
Step 4
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.
Step 5
Wash and carefully wipe the mushrooms and cut them into small pieces of about 1cm.
Step 6
Heat the olive oil in a frying pan over medium heat. Add the mushrooms and cook for about 5 minutes.
Step 7
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.
Step 8
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.
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