Mushroom and leek quiche (savoury mushroom flan)

Mushroom and leek quiche is delicious served either hot or cold. It is a perfect dish for both family meals or for when you have guests. The pastry case can be made in advance and frozen to save time later.

Ingredients:

For the pastry:

• 230g plain white flour
• 115g butter
• Water

For the filling:

• 4 - 6 tablespoons grated extra mature Cheddar cheese
• A few mushrooms, sliced
• Around one quarter of a leek, sliced
• A few leaves of spinach
• 3 medium eggs
• 125mm milk

Equipment needed to make mushroom and leek quiche

• Kitchen scales
• Large bowl
• Knife or spoon to combine the pastry dough
• Pastry board
• Rolling pin
• Knife to trim the excess pastry
• Chopping board
• Sharp knife
• Medium sized bowl to whisk the eggs
• Whisk
• Measuring jug
• Wire cooling rack

How to make mushroom and leek quiche

Rub the butter into the flour until it resembles breadcrumbs. Add sufficient water to bind to a dough. Roll out and line a 20cm diameter flan dish (ideally a non-stick loose bottomed flan dish).

Place the grated cheese in the pastry case and spread evenly over the base. Add the leeks, mushrooms and spinach evenly spread over the cheese.

Beat the eggs and milk together and pour into the pastry case.

Place on a baking sheet and bake in the centre of the oven at gas mark 4, 180^oC, 350^oF for 30 to 40 minutes, or until the filling has risen, is firm and is golden. For an Aga, bake on the floor of the roasting oven for 10 minutes and then move to the centre of the oven until cooked. Leave to cool on a wire cooling rack.

Tips

1. I prefer to use a strong flavoured cheese for this quiche such as extra mature Cheddar.
2. The pastry case can be prepared ahead of time, covered with cling film and stored in the fridge until the following day, or it can be frozen. The frozen pastry will defrost very quickly at room temperature. I find it more convenient to make several pastry cases in one go as it reduces the amount of washing up and clearing up compared to several pastry making sessions.
3. The flan can be served warm or at room temperature. Alternatively, leave to cool on a wire rack and refrigerate if you prefer to serve the flan chilled. I find that it is just as easy to make two at the same time, and eat one warm on the first day and one chilled the following day.
4. Try experimenting with other ingredients such as courgettes, asparagus, peppers or roast red onions.
5. The same recipe can be used to make smaller quiches, which are ideal for buffets, picnics and lunch boxes.

There are plenty of other recipes for savoury tarts, flans and pastries on my website, some of the more popular recipes are featured below: