Mushroom and Leek Quiche

A buttery pastry filled with caramelised leeks, mushrooms, spinach and creamy cheddar. Try Pioppino or Chestnut mushrooms alongside the classics for extra depth.

Serves: 8
Prep Time: 1 hour
Cook Time:  1 hour 20 minutes
Ingredients

For the Crust

  • 190g plain flour
  • 120g cold unsalted butter, cut into 1cm cubes
  • ½ tsp sea salt
  • 45 to 60ml ice water
  • A small handful of fresh herbs (thyme or oregano)
  • Black pepper
  • 1 tbsp Dijon mustard

For the Filling

  • 250g mushrooms (Pioppino and Chestnut mushrooms)
  • 100g fresh spinach, chopped
  • 1 large leek, cleaned well and sliced
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil, for sauteing
  • 5 large eggs
  • 190ml whole milk
  • 125ml thickened cream
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp nutmeg, optional
  • 165g grated tasty cheddar, or your favourite cheddar
  • 20g grated parmesan

Instructions

  1. In a large mixing bowl, combine the flour, cold butter, sea salt and chopped fresh herbs. Use your fingertips to squeeze the cubes of butter into the flour, flattening them into small sheets of flour coated butter. Continue for 3 to 4 minutes until the mixture is crumbly.

  2. Add the ice water and use a spatula or wooden spoon to combine. The dough will just start to come together but will still be crumbly and shaggy. Line the work surface with plastic wrap, tip the dough onto it, gather it together and press into a disc. Chill in the fridge for at least 45 minutes.

  3. Remove the dough from the fridge, cut the disc in half and stack the two halves on top of each other for extra flaky layers. Flour your work surface generously, sprinkle extra flour on top of the dough, then roll it out into a 30 to 35cm circle.

  4. Lightly grease a 23cm pie plate or round baking dish with oil spray. Lay the pastry into the dish, trim the edges and crimp if desired. Return to the fridge for 15 minutes to firm up.

  5. Preheat the oven to 200°C. Remove the pastry from the fridge, lay a piece of baking paper in the centre (optional), then fill with pie weights or dried beans to blind bake, this keeps the crust from sinking as it bakes.

  6. Bake for 30 minutes, then remove the baking paper and weights, lower the oven to 180°C and bake for a further 5 minutes. Set aside to cool.

  7. Once the blind baked crust has cooled, brush the base and sides with a thin, even layer of Dijon mustard.

  8. In a large skillet, saute the leeks in the olive oil until softened and lightly caramelised, seasoning with a generous pinch of sea salt. Add the mushrooms and cook for another 2 minutes until softened, then add the garlic and cook for a further 2 minutes. Spoon the mixture into a medium mixing bowl.

  9. In the same pan, add the spinach and cook over medium heat until wilted but still bright green. Drain off any excess water and add the spinach to the mixing bowl with the leeks and mushrooms.

  10. Preheat the oven to 180°C. In another large mixing bowl, whisk together the milk, cream, eggs, sea salt, pepper and nutmeg until well combined. Fold in the sauteed vegetables, then fold in the cheddar and parmesan.

  11. Place the baking dish on a baking sheet for easier handling. Pour the filling into the cooled crust and bake for 40 to 45 minutes until the filling is set.

Chef's tip 🍄

Try Pioppino for a firm, nutty bite or Chestnut for a deeper, earthier flavour, either works well blended with the other mushroom varieties.



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