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Leek and Mushroom Quiche

Leek and mushroom are a perfect pairing for a savoury quiche. This pretty dish is perfect on a brunch table, or served with a salad for a casual lunch or dinner.



Yields8 Servings
Prep Time45 minsCook Time1 hr 5 minsTotal Time1 hr 50 mins

Flaky Pie Crust
 1 ¼ cups Arva unbleached hard flourArva's hard is similar to all-purpose
 ½ tsp salt
 3 Tbsp unsalted butter, chilled and cut into cubes
 ⅓ cup vegetable shortening
 ½ cup ice cold water
Filling
 2 Tbsp extra virgin olive oil
 2 leeks (white part only, cleaned and sliced)2 leeks should be about 4 cups
 3 cups sliced mushrooms
 1 tsp fresh chopped thyme
 3 large eggs
 1 cup 5 % cream
 ½ tsp salt
 1 cup grated Gouda, Gruyère or Five Brother’s cheese

1

To make the pie crust, whisk the flour and salt together in a large bowl.

2

Add the butter and shortening. Gently mix everything together with your hands, breaking the butter and shortening into pea-sized pieces.

3

Slowly stir the cold water in. Mix until large clumps form. Transfer onto a work surface. Fold the dough into itself until the flour incorporated into the fats and a cohesive dough forms.

4

Press the dough into a disk, wrap with a plastic wrap, chill for 30 minutes.

5

While the dough is chilling, preheat oven to 375F. Heat the olive oil in a small frying pan over medium heat. Cook the leeks until light golden. Add the mushrooms and cook until tender. Remove from heat. Stir in the thyme. Season with salt and pepper.

6

In a medium bowl, beat together eggs and cream along with the salt. Add the leek and mushroom mixture.

7

Roll out the pie dough to fit a 9-1/2 inch tart pan (preferably with a removable bottom). Trim any excess pastry.

8

Line the pastry with parchment paper and place pie weights on top. Bake for 15 minutes. Remove the pie weight and bake for another 5 minutes.

9

Sprinkle cheese evenly over crust. Pour egg mixture over top.

10

Bake for 50-55 minutes.


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Ingredients

Flaky Pie Crust
 1 ¼ cups Arva unbleached hard flourArva's hard is similar to all-purpose
 ½ tsp salt
 3 Tbsp unsalted butter, chilled and cut into cubes
 ⅓ cup vegetable shortening
 ½ cup ice cold water
Filling
 2 Tbsp extra virgin olive oil
 2 leeks (white part only, cleaned and sliced)2 leeks should be about 4 cups
 3 cups sliced mushrooms
 1 tsp fresh chopped thyme
 3 large eggs
 1 cup 5 % cream
 ½ tsp salt
 1 cup grated Gouda, Gruyère or Five Brother’s cheese

Directions

1

To make the pie crust, whisk the flour and salt together in a large bowl.

2

Add the butter and shortening. Gently mix everything together with your hands, breaking the butter and shortening into pea-sized pieces.

3

Slowly stir the cold water in. Mix until large clumps form. Transfer onto a work surface. Fold the dough into itself until the flour incorporated into the fats and a cohesive dough forms.

4

Press the dough into a disk, wrap with a plastic wrap, chill for 30 minutes.

5

While the dough is chilling, preheat oven to 375F. Heat the olive oil in a small frying pan over medium heat. Cook the leeks until light golden. Add the mushrooms and cook until tender. Remove from heat. Stir in the thyme. Season with salt and pepper.

6

In a medium bowl, beat together eggs and cream along with the salt. Add the leek and mushroom mixture.

7

Roll out the pie dough to fit a 9-1/2 inch tart pan (preferably with a removable bottom). Trim any excess pastry.

8

Line the pastry with parchment paper and place pie weights on top. Bake for 15 minutes. Remove the pie weight and bake for another 5 minutes.

9

Sprinkle cheese evenly over crust. Pour egg mixture over top.

10

Bake for 50-55 minutes.

Leek and Mushroom Quiche
IngredientsDirections