About this recipe: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.
1 shortcrust pastry sheet, rolled
1 leek, chopped
1 tablespoon olive oil
150g button mushrooms, chopped
200ml crème fraiche or single cream
1 pinch ground nutmeg
salt and pepper to taste
100g grated Gruyere cheese
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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.