Leek & Mushroom Quiche
Serves: 4-6
Preparation time: 60 min.
Autumn is leek and mushroom season. This Quiche aux Poireaux et Champignons is impressive but easy to make. A real comfort meal for family and friends.
Ingredients
- short crust pastry to fit a 25 cm (10 inch) quiche pie pan
- 800 gr (1 3/4 lbs) leeks, halved lengthwise and thinly sliced
- 3 tbsp olive oil
- 350 gr (1 1/2 cups) mushrooms, quartered
- 6 slices of cooked ham, slivered
- 125 gr (1/2 cup) grated Swiss cheese
- 4 tbsp Italian parsley, finely chopped
- 125 ml (1/2 cup heavy cream
- 125 ml (1/2 cup) Crème Fraîche or sour cream
- 4 whole eggs
- pinch of cayenne pepper
- pinch of freshly grated nutmeg
- salt and freshly ground pepper to taste
Preparation:
Spread pastry over the quiche pan. Cut off excessive pastry hanging over the sides.
Preheat oven to 180°C (350°F).
Heat 1 tablespoon olive oil over medium high heat in a saucepan. Reduce heat to medium. Add leeks, 1 tablespoon of water and salt to saucepan. Cook leeks until they are limp, about 8-10 minutes or until most of the liquid has evaporated. Transfer leeks to a mixing bowl.
Return saucepan to heat. Add the 2 remaining tablespoons of oil. Sauté mushrooms until most of the liquid has evaporated. Remove mushrooms from saucepan and add them to the leeks. Add slivered ham, cheese, parsley to the leeks-mushroom mix. Toss to combine and set aside.
In a separate bowl, whisk together the eggs, heavy cream, Crème Fraîche, cayenne pepper, nutmeg, salt and pepper to taste.
Spread leek mix over the pastry shell. Pour egg custard mix over the leeks. Bake for about 30-35 minutes or until set and lightly golden. Let cool for about 5-10 minutes before cutting it into wedges.