Leek, Mushroom & Gruyère Quiche
This savory leek and mushroom tart is a comforting and flavorful dish that is perfect for a cozy meal. The creamy filling of tender leeks and earthy chestnut mushrooms is encased in a buttery, flaky pastry crust made from scratch. With a layer of rich Gruyère cheese adding a delicious depth of flavor, each slice of this tart is a delightful combination of textures and tastes. Enjoy this homemade treat as a main course or a side dish for a memorable dining experience.
— Constant Cookbook
Ingredients
- 25g butter
- 4 leeks , sliced and washed
- 250g pack chestnut mushrooms , sliced
- 2 eggs
- 284ml double cream
- 140g Gruyère , coarsely grated
- 280g plain flour
- 140g cold butter , cut into pieces
Instructions
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- 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 (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. 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 greaseproof 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 half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Cook Time
40M
Prep Time
PT40M
Yield
Serves 8
Nutrition
- Calories: 561 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.7 milligram of sodium
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