Description
This classic Leek and Mushroom Quiche features a flaky homemade pastry crust filled with savory sautéed leeks and mushrooms, blended with a creamy egg custard and topped with melted cheddar cheese. Perfect for brunch, lunch, or a light dinner, this quiche offers a comforting and flavorful dish that can be enjoyed warm or at room temperature.
Ingredients
Pastry:
- 200 gr Plain / All-Purpose Flour
- 1/4 teaspoon Fine Table Salt
- 100 gr Unsalted Butter (very cold, cut into small cubes)
- 65 ml Water (very cold)
Filling:
- 2 small Leeks (washed and thinly chopped)
- 1/2 tablespoon Olive Oil
- 1 teaspoon Minced Garlic
- 200 gr White Cup Mushrooms (or preferred variety, thinly sliced)
- 4 large Eggs
- 300 ml Thickened / Heavy Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Dried Herb Mix
- 40 gr Grated Cheddar Cheese (or cheese of choice)
Instructions
- Make the Pastry: Place the flour and salt into a food processor bowl. Add the very cold butter cubes and pulse until the mixture resembles thin crumbs. Gradually add the cold water while mixing, stopping when the dough begins to come together.
- Chill and Roll the Dough: Form the dough into a disk and sandwich it between two sheets of baking paper. Roll it into a large round circle and place on a flat tray in the refrigerator to rest for at least 1 hour or up to 24 hours.
- Prepare the Quiche Pan: Remove the dough from the fridge and let it soften for about 5 minutes. Peel away the baking paper and carefully line a 25 cm (10-inch) quiche pan with a removable bottom with the pastry, pressing to fit the sides and bottom evenly. Trim any excess dough and prick the base with a fork to dock it.
- Chill the Pastry Shell: Refrigerate the lined pan for at least 2 hours, preferably overnight, to keep the pastry firm before baking.
- Blind Bake the Pastry: Preheat the oven to 160°C (325°F). Place baking paper over the pastry shell and fill with baking weights or dried beans. Freeze briefly, then bake for 15 minutes. Remove weights and paper, then bake an additional 10 to 15 minutes until golden. Set aside to cool.
- Prepare the Filling - Leeks: Heat olive oil in a large saucepan over medium heat. Sauté the minced garlic and chopped leeks for 5 to 10 minutes until leeks are soft, tender, and translucent. Remove from heat and set aside.
- Prepare the Filling - Mushrooms: Clean the mushrooms by brushing or peeling, then slice thinly. Set aside.
- Mix the Custard: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and dried herb mix until smooth. Stir in grated cheese, reserving a small amount for topping if desired.
- Assemble the Quiche: Spread the cooked leeks and sliced mushrooms evenly on the bottom of the pre-baked pastry shell, layering them alternately. Reserve a small portion of vegetables and cheese for topping if desired.
- Pour and Top: Pour the egg and cream mixture over the vegetable layers. Optionally, sprinkle the remaining mushrooms, leeks, and cheese on top for a decorative finish.
- Bake the Quiche: Bake in the preheated oven at 160°C (325°F) for 40 to 50 minutes, until the custard is fully set and the filling is lightly golden on top.
- Cool and Serve: Allow the quiche to cool slightly before carefully removing it from the pan. Serve warm or at room temperature.
Notes
- For the pastry, using very cold butter and water helps achieve a flaky crust.
- Docking the pastry base prevents bubbling during baking.
- Chilling the pastry shell before blind baking ensures it retains its shape and prevents shrinkage.
- Baking with pie weights ensures even cooking and prevents sogginess.
- Cooking the leeks until translucent brings out their sweetness and softens them for a tender texture.
- The quiche can be served warm or at room temperature and pairs well with a fresh green salad.
