Perfect for Breakfast, Lunch or a Light Dinner, this Leek and Mushroom Quiche is deliciously creamy, cheesy and packed with flavours. With its homemade Flakey Butter Pastry and a Mushroom and Leek Filling, this vegetarian quiche is great to serve at any meal of the day!
200grWhite Cup Mushroomor your preferred variety of mushrooms
4largeEggs
300ml Thickened / Heavy Cream
1 1/2teaspoonFine Table Salt
1/2teaspoonPepper
1teaspoonDried Herb Mix
40grGrated Cheddar Cheeseor your choice of cheese
Instructions
Quiche Pastry
Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together (see note 1).
Assemble into a disk and transfer between two sheets of baking paper. Roll the Pastry into a large round, then place in the fridge (over a flat tray) to rest for at least 1 hour (or up to 24 hours in advance).
Take the pastry out of the fridge and leave at room temperature for about 5 minutes to slightly soften the pastry. Remove the baking paper and place inside a 25 cm (10-inch) wide, 4 cm tall (1,5-inch) tall quiche pan with removable bottom.
Gently slide the pastry down the sides of the pan. Press on the bottom corners and the sides of the pan to make sure the pastry is completely flush with the pan. Use a sharp knife to cut out any excess dough. Dock the bottom of the pastry (make small holes with a fork). Place the pastry in the refrigerator to chill for at least 2 hour, preferably overnight.
Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). While it is heating up, put the quiche pastry in the freezer. Cover with baking paper and fill with baking weights (pie weights, rice or dry beans). Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.
Filling
Wash and clean the Leek, then thinly chop it. Heat up a large saucepan with Olive Oil and add the minced garlic then the leeks. Cook on medium heat for 5 to 10 minutes, or until the leeks start to become soft, tender and translucent. Set aside.
Brush or peel the mushrooms and cut into thin slices. Set aside.
Place the Eggs, Cream, Salt, Pepper and Dried Herbs in a large mixing bowl and whisk until smooth. Add the Grated Cheese and whisk until combined. Optionally, keep a little bit of the cheese aside to top on the quiche.
Assembling the Quiche
Place the cooked Leeks and thinly sliced Mushrooms on the bottom of par-baked pie crust, alternating between the two to get evenly distributed layers. Optionally, keep a little bit of the veggies aside to top on the quiche.
Pour the egg mixture over the veggies. Optionally, top with the remaining mushrooms, leeks and cheese that was set aside.
bake for 40 to 50 minutes (see note 2), or until the filling is fully baked and set. Leave to cool down slightly before removing from the quiche pan and serve warm.
Notes
I used a 25 cm / 10 inch wide Quiche Pan (about 5 cm / 2 inch deep).For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
Depending on the flour you use, you might need a little bit more or less water. Make sure to add it slowly and mix well between each addition, stopping as soon as the dough starts to come together.
Depending on your oven and the size/depth of your quiche pan, it could take less or more time to bake so make sure to keep an eye on it. The quiche is baked when the filling doesn't jiggle when you lightly shake the pan. If the quiche looks like it is burning before the filling has set, cover with aluminium foil and continue baking until ready.