Mushroom and leek quiche
Mushroom and leek quiche is a tasty savoury vegetarian tart which is delicious served either hot or cold.
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
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