Leek and mushroom quiche
If you use a ready made dough, this quiche will be ready in no time. I often make quiches because I like to have one in the fridge. It's perfect for snacking during the day. This quiche can be served hot or cold.
Ingredients
Serves: 4
- 1 shortcrust pastry sheet, rolled
- 10g butter
- 1 leek, chopped
- 1 tablespoon olive oil
- 150g button mushrooms, chopped
- 3 eggs
- 200ml crème fraiche or single cream
- 1 pinch ground nutmeg
- salt and pepper to taste
- 100g grated Gruyere cheese
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Line a pie dish or tart tin with the sheet of pastry, cutting away the excess.
- Melt the butter in a frying pan over medium heat, and cook the leek for 5 minutes.
- Heat the olive oil in another frying pan over medium heat. Add the mushrooms and cook for 5 minutes.
- Crack the eggs into a bowl. Add the cream and season with the nutmeg, salt and pepper. Mix with a fork or a whisk for several minutes. Add the grated cheese and mix again.
- Add a layer of leek and mushrooms to the pastry case. Pour the egg mixture over the vegetables. Bake in the oven for 30 minutes.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (3)
Excellant and tasty, even though I forgot to pre bake the pastry. Added quite a few different herbs and lots of ground black pepper. - 15 Jan 2015
Easy to follow recipe which I use all the time. Tastes good too! - 12 Sep 2013
Absolutely beautiful - so easy and very tasty - last time I made it though I added chopped up chicken pieces and a touch of garlic - really nice either way - 12 May 2012 (Review from Allrecipes AU | NZ)