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Home » Quiches, tarts and pastries

Mushroom and leek quiche

21/03/2020 by Judith Leave a Comment

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.

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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 eggs
  • 125 ml milk - either full fat, semi skimmed or skimmed

Prepare the pastry

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 20 centimetre diameter flan dish (ideally a non-stick loose bottomed flan dish).

Prepare the filling

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.

Bake

Preheat the oven to gas 180oC, 350oF, 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, chill and serve cold.

Mushroom and leek quiche

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.

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Mushroom and leek quiche

Mushroom and leek quiche

Mushroom and leek quiche is a tasty savoury vegetarian tart which is delicious served either hot or cold. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine European
Servings 4
Calories 531 kcal

Equipment

  • 20cm diameter flan dish

Ingredients
 
 

For the pastry

  • 230 g plain flour
  • 115 g butter
  • Water

For the filling

  • 5 tablespoon Extra mature Cheddar cheese
  • 1 handful mushrooms
  • ¼ leek
  • 1 handful spinach
  • 3 eggs
  • 125 ml milk

Instructions
 

To prepare the pastry

  • 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).

To prepare the filling

  • 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.
  • Slice the leeks and mushrooms and arrange evenly over the cheese. 
  • Beat the eggs and milk together and pour into the pastry case. 

To bake

  • Preheat the oven to 180oC, 350oF, 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 hot, or leave to cool on a wire cooling rack and then chill. 

Nutrition

Calories: 531kcalCarbohydrates: 47gProtein: 14gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 199mgSodium: 323mgPotassium: 223mgFiber: 2gSugar: 2gVitamin A: 1853IUVitamin C: 3mgCalcium: 161mgIron: 4mg
Keyword Pastry, Quiche
Tried this recipe?Let us know how it was!

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5 from 1 vote (1 rating without comment)

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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