Mushroom and leek quiche

Mushroom and leek quiche is a tasty savoury vegetarian quiche which is delicious served either hot or cold. Similar to summer vegetable quiche it is great for family meals but is also suitable for when you are entertaining guests.

Ingredients:

For the pastry:

• 230g plain white flour (all purpose flour)
• 115g butter - either salted or unsalted depending on your preference or what you have in the fridge
• Water - sufficient to bind the pastry

For the filling:

• About 5 tablespoons grated extra mature Cheddar cheese (vegetarian)
• A handful of mushrooms
• Around one quarter of a leek
• A handful of spinach - fresh not frozen
• 3 medium eggs
• 125ml milk - either full fat, semi skimmed or skimmed depending on your preference

Equipment needed

• 20cm diameter non stick loose bottomed flan dish
• 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. This stage can be done in a food processor if you prefer. Add sufficient water to bind the pastry to form a ball of dough. Ideally, leave to rest for around 30 minutes before rolling out.

Roll out and line a 20cm diameter flan dish (ideally a non-stick loose bottomed flan dish).

Grate the cheese and place the grated cheese in the pastry case and place evenly over the pastry base with the spinach. If the spinach leaves are large you may wish to tear them first.

Thinly slice the leeks and slice the mushrooms and arrange evenly over the grated cheese.

Beat the eggs and milk together and carefully pour into the pastry case making sure all the filling ingredients are covered.

Preheat the oven to gas 180^oC, 350^oF, gas mark 4.

Bake in the centre of the oven for around 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.

Serve your homemade vegetarian quiche hot, or leave to cool on a wire cooling rack and then chill.

Tips

1. I prefer to use a strong flavoured cheese for this quiche such as extra mature Cheddar. but you can use a milder cheese if you prefer.
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 chilled. If you don't plan to eat the mushroom quiche while hot leave to cool on a wire rack and refrigerate.
4. The mushroom and leek quiche can. be stored in the fridge for up to a couple of days.
5. 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.
6. Try experimenting with other ingredients such as courgettes, asparagus, peppers or roast red onions.
7. The same recipe can be used to make smaller quiches which are ideal for picnics, lunch boxes or for when you are entertaining.

Other savoury pastries