Classic mushroom and leek quiche is the best go-to - The Infatuated Foodie (2024)

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You will need

• 1 large leek, washed, sliced into rounds

• 6 mushrooms, finely sliced

• 1 medium courgette, cut into thick matchsticks

• 2 shallots, finely chopped

• 1 tomato, deseeded and chopped

• 1 tsp olive oil

• 1 fresh bay leaf

• 1 handful chopped flat leaf parsley

• Sea salt & freshly ground black pepper

• 6 free range eggs

• 100 ml pouring cream

  See Also

  Mushroom, Leek and Bacon Quiche Recipe - Sugar and Spice

• Pinch nutmeg (freshly grated if possible)

• 1/4 cup grated parmesan cheese

• Pastry

• 2 sheets frozen butter shortcrust or puff pastry or 1 quantity of home made shortcrust pastry (recipe coming soon)

Here’s what to do

• Heat olive oil in a frying pan and add the shallots and leek and sauté gently for 3 minutes. Add mushrooms, courgette, tomato, bay leaf and parsley, season with salt & pepper and continue to cook gently until all the liquid has gone.
• Check seasoning and set aside to cool.
• Prepare tart tray by brushing butter all over, making sure you get into the fluted edges.
• Prepare pastry base
• Preheat oven to 200C.
• If using sheets of frozen pastry, layer one on top of the other and roll out so it’s large enough to completely cover the base and sides of the tart tray – or roll out home-made shortcrust pastry to fit.
• Refrigerate 10 minutes. Remove and poke little holes all over with a fork (called docking the pastry).
• Screw up some baking paper and place on the pastry, then cover with baking beads (or dried beans). Bake 10 minutes to partially cook.
• Remove from oven and reduce heat to 180C.
• Allow to cool 10 minutes or down to room temperature before filling.
• Fill and bake
• Spread vegetables over the pastry, then sprinkle half the cheese over.
• Break the eggs into a large mixing bowl, add the cream and nutmeg, then beat well until completely combined.
• Gently pour egg mix over the vegetables and top with remaining cheese.
• Bake 30-40 mins. It will be cooked when firm, but with a slight wobble.
• Remove from the oven, let cool in the tin 5 minutes, then serve or transfer to a cooling rack.

Tips and tricks

• This is a great freezer recipe, so if you’re looking for something to make in advance for those work lunches, this is perfect.
• This recipe doesn’t include bacon, but feel free to add it. Just sauté it with the shallots and leeks at the start of cooking.