Introduction to Leek and Mushroom Quiche
What is a Leek and Mushroom Quiche?
A leek and mushroom quiche is a deliciously creamy dish, brimming with the savory flavors of tender leeks and earthy mushrooms. Perfect for any meal—be it breakfast, brunch, or a light dinner—this quiche combines a flaky, buttery crust with a rich egg and cream filling. Its versatility makes it suitable for gatherings and weeknight dinners alike!
Why Make It at Home Instead of Ordering Takeout?
Opting to whip up your own quiche instead of ordering takeout offers several advantages. First, making it at home allows for complete control over the ingredients, ensuring freshness and quality. You'll know exactly what goes into your dish, eliminating the need for preservatives or unwanted additives. Furthermore, the process can be a delightful activity—inviting friends over for a cooking session or simply enjoying some quality time in the kitchen. Plus, the satisfaction that comes from serving a homemade dish, with the aroma wafting through your home, is unbeatable! What's more, you’ll save money compared to frequent takeout, allowing you to enjoy this delightful dish anytime you wish.
For a detailed recipe to guide you through making your own leek and mushroom quiche, check out our instructions below!
Ingredients for Leek and Mushroom Quiche
Creating a mouthwatering leek and mushroom quiche starts with gathering the right ingredients. Let’s break it down for you!
Savory Shortcrust Pastry Ingredients
To make the delicious flaky base, you'll need:
- 200 g Plain / All-Purpose Flour: This is the foundation of your pastry.
- ¼ teaspoon Fine Table Salt: A pinch to enhance flavor.
- 100 g Unsalted Butter (very cold): The key for a rich, buttery taste.
- 65 ml Water (very cold): Helps bind the dough while keeping it cool.
Quiche Filling Ingredients
For the hearty filling, gather these fresh components:
- 2 small Leeks: Their mild sweetness will shine through.
- ½ tablespoon Olive Oil: For sautéing the leeks.
- 1 teaspoon Minced Garlic: Adds a delightful aroma.
- 200 g White Cup Mushrooms: You can use your favorite mushroom, but they add great texture.
- 4 large Eggs: The base that binds it all together.
- 300 ml Thickened / Heavy Cream: For creaminess and richness.
- 1 ½ teaspoon Fine Table Salt: To season the filling.
- ½ teaspoon Pepper: For a subtle kick.
- 1 teaspoon Dried Herb Mix: Choose a blend like thyme or rosemary.
- 40 g Grated Cheddar Cheese: Because what's a quiche without a melty cheese topping?
Gather these ingredients, and you’ll be well on your way to crafting a delicious leek and mushroom quiche! For more tips and techniques, check out expert resources on pastry preparation here. Happy cooking!
Step-by-step Preparation of Leek and Mushroom Quiche
Creating a delicious leek and mushroom quiche is an enjoyable culinary adventure! Follow these steps to master the process and impress your friends or family with your homemade masterpiece.
Preparing the pastry
To begin, we’ll create a flakey butter pastry that forms the base of your quiche. Start by combining 200 grams of plain flour and ¼ teaspoon of fine salt in your food processor. Cut 100 grams of unsalted butter into small cubes, add it to the flour, and pulse until you achieve a crumb-like texture.
Next, gradually incorporate 65 ml of very cold water until the dough just comes together. Don’t rush this step! Once mixed, shape the dough into a disk and wrap it in baking paper. Place it in the fridge for at least an hour. This chilling time is crucial for the pastry's texture.
Once chilled, roll out the dough, gently press it into your quiche pan, and trim any excess. Dock the bottom with a fork to prevent bubbling. Chill it again for an hour before par-baking it—this ensures a crisp crust!
Making the filling
While your pastry is chilling, let’s whip up the filling. Start by washing and thinly slicing two small leeks. Sauté them in ½ tablespoon of olive oil alongside 1 teaspoon of minced garlic over medium heat for about 5-10 minutes until they’re soft and translucent.
Next, prepare 200 grams of white mushrooms by slicing them thinly. The combination of leeks and mushrooms creates such a delightful flavor that makes this leek and mushroom quiche so special!
In a mixing bowl, combine four large eggs, 300 ml of thickened cream, 1 ½ teaspoons of fine salt, ½ teaspoon of pepper, and 1 teaspoon of dried herbs. Whisk these ingredients together until smooth, and stir in 40 grams of grated cheddar cheese, saving a bit for garnish if desired.
Assembling the quiche
Now it’s time to bring everything together! Spread the sautéed leeks and mushrooms evenly at the bottom of the par-baked crust. Pour the egg mixture carefully over the vegetables. If you’ve kept some cheese or veggies aside, sprinkle them on top now for an extra cheesy finish.
Baking the quiche
Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). Bake the leek and mushroom quiche for 40 to 50 minutes until the filling is set and lightly golden. You can check if it's ready by gently shaking the pan; it shouldn’t jiggle if fully cooked.
Cooling and serving the quiche
Once baked, remove the quiche from the oven and allow it to cool slightly. This resting time makes it easier to slice and serve. Enjoy your warm, savory leek and mushroom quiche either on its own or paired with your favorite salad. It’s perfect for breakfast, lunch, or even a light dinner!
Should you want to add a twist, consider incorporating herbs like thyme or rosemary for added flavor. Bon appétit!
Variations on Leek and Mushroom Quiche
When it comes to your leek and mushroom quiche, the possibilities are endless!
Add Different Types of Cheese
Why settle for just cheddar? Experiment with flavors by adding feta for a tangy kick, or Gruyère for enhanced creaminess. A touch of goat cheese can also elevate your quiche with its rich taste.
Experiment with Additional Veggies
Don’t be afraid to mix in extra vegetables! Spinach, bell peppers, or even sun-dried tomatoes can add color and nutrition. Think about seasonal ingredients, too—zucchini in summer or squash in fall can transform your quiche into something special.
Feeling adventurous? Try this leek and mushroom quiche variation for a comforting, hearty meal!
Cooking Tips and Notes for Leek and Mushroom Quiche
Tips for perfect pastry
To achieve a perfectly flaky crust for your leek and mushroom quiche, ensure your butter is very cold. When mixing, stop as soon as the dough holds together—overworking will toughen the pastry. Chilling the dough not only enhances texture but also prevents shrinkage. Use pie weights or dried beans while par-baking to maintain shape.
Notes on adjusting baking times
Keep an eye on your quiche during baking. Every oven is different, so your leek and mushroom quiche might take a little longer or shorter than the recipe suggests. The filling should not jiggle when gently shaken. If it looks like it’s browning too much before the center is set, cover it loosely with aluminum foil and continue baking.
For more pastry insights, check out this guide.
Serving Suggestions for Leek and Mushroom Quiche
Best side dishes to accompany
Pair your leek and mushroom quiche with light, refreshing sides to balance its creamy richness. A simple green salad with vinaigrette, featuring ingredients like arugula, cherry tomatoes, and cucumbers, can add a nice crunch. For a heartier option, consider roasted vegetables or even a side of lightly sautéed asparagus. If you're feeling adventurous, a tangy tzatziki dip can be a fun addition, offering a flavorful contrast.
Ideal occasions for serving
The versatility of leek and mushroom quiche makes it perfect for various settings! Serve it at brunch with friends, as a light lunch during a busy workweek, or even as a charming dinner item at gatherings. Its elegant presentation is sure to impress at a potluck or holiday feast. And don’t forget, it’s fantastic for meal prep—enjoy it warm or cold throughout the week!
Time Breakdown for Leek and Mushroom Quiche
Preparation Time
Spend about 30 minutes preparing your ingredients and pastry. This step is all about getting your ingredients ready for the deliciousness ahead!
Cooking Time
Once you've prepped, the cooking will add around 1 hour to your overall time. This includes baking the quiche to a perfect golden brown.
Total Time
In total, expect about 3 hours and 30 minutes from start to finish. This includes resting the pastry, so plan accordingly for the ultimate leek and mushroom quiche experience!
Understanding this timeline will help you fit this tasty dish into your day. Have you noticed how rewarding it is to serve a homemade meal? Check out more tips on timing and preparation strategies in our meal planning guide.
Nutritional Facts for Leek and Mushroom Quiche
Calories per serving
This delightful leek and mushroom quiche contains approximately 393 calories per serving. It makes a satisfying meal that keeps hunger at bay, whether it's for breakfast, lunch, or dinner.
Breakdown of macronutrients
Each serving offers a balanced mix of macronutrients:
- Carbohydrates: 25g
- Protein: 9g
- Fat: 29g (including 17g of saturated fat)
With its combination of creamy goodness from heavy cream and protein from eggs, this quiche is not just delicious but a well-rounded choice for any meal. If you’re curious about more detailed nutritional profiles, consider checking out Healthline for expert insights into the benefits of incorporating vegetables like leeks and mushrooms into your diet.
FAQs about Leek and Mushroom Quiche
Can I make it ahead of time?
Absolutely! Leek and mushroom quiche is perfect for meal prep. You can prepare the pastry and filling, assemble the quiche, and store it in the fridge for up to a day before baking. For even more convenience, bake it ahead and reheat it for a quick meal.
What are the best storage practices?
To store leftover quiche, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to four days or frozen for up to three months. When ready to enjoy, reheat in the oven for a freshly baked taste.
How can I make it gluten-free?
Making a gluten-free leek and mushroom quiche is easy! Simply swap the all-purpose flour for a good gluten-free blend and ensure all other ingredients, particularly the cheese and seasonings, are gluten-free as well. This way, everyone can enjoy a slice without worries.
For more tips on gluten-free cooking, check out reputable sources like Celiac.org for additional guidance and recipes.
Conclusion on Leek and Mushroom Quiche
In summary, this leek and mushroom quiche is a versatile dish that's perfect for any meal. With its creamy filling and flaky pastry, it's sure to impress your friends and family. Serve it warm for breakfast, lunch, or a delightful dinner, and enjoy every savory bite!
Leek and Mushroom Quiche
Equipment
- food processor
- Quiche pan
Ingredients
Savoury Shortcrust Pastry
- 200 gr Plain / All-Purpose Flour
- 0.25 teaspoon Fine Table Salt
- 100 gr Unsalted Butter very cold
- 65 ml Water very cold
Quiche Filling
- 2 small Leeks
- 0.5 tablespoon Olive Oil
- 1 teaspoon Minced Garlic
- 200 gr White Cup Mushroom or your preferred variety of mushrooms
- 4 large Eggs
- 300 ml Thickened / Heavy Cream
- 1.5 teaspoon Fine Table Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Dried Herb Mix
- 40 gr Grated Cheddar Cheese or your choice of cheese
Instructions
Quiche Pastry
- Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together.
- Assemble into a disk and transfer between two sheets of baking paper. Roll the Pastry into a large round, then place in the fridge to rest for at least 1 hour.
- Take the pastry out of the fridge and leave at room temperature for about 5 minutes. Remove the baking paper and place inside a quiche pan.
- Gently slide the pastry down the sides of the pan. Press on the bottom corners and the sides of the pan. Use a sharp knife to cut out any excess dough. Dock the bottom of the pastry.
- Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). Place the quiche pastry in the freezer. Cover with baking paper and fill with weights. Par-bake for 15 minutes. Remove the weights and baking paper and bake for another 10 to 15 minutes.
Filling
- Wash and clean the Leek, then thinly chop it. Heat up a large saucepan with Olive Oil and add the minced garlic and leeks. Cook until the leeks are soft.
- Brush or peel the mushrooms and cut into thin slices.
- Place the Eggs, Cream, Salt, Pepper and Dried Herbs in a bowl and whisk until smooth. Add the Grated Cheese and whisk until combined.
Assembling the Quiche
- Place the cooked Leeks and thinly sliced Mushrooms on the bottom of the pie crust.
- Pour the egg mixture over the veggies. Optionally, top with remaining mushrooms, leeks, and cheese.
- Bake for 40 to 50 minutes, or until the filling is fully baked. Leave to cool down slightly before serving.
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