Quiches are always so versatile with a wide range of fillings which can be incorporated. This leek and mushroom quiche is one of my favourites although I have a few… It always reminds me of summer since it is perfect picnic food which can be easily packed away. I usually serve this with salad and some fresh mayonnaise.
- 3 Leeks, chopped and rinsed
- 225g Mushrooms, peeled and sliced
- 2 Eggs
- 250ml Single cream
- 100g Cheddar cheese
- 140g Butter
- 280g Plain flour
- 1 tbsp Mustard
- 150g Goats Cheese
- First make the shortcrust pastry.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add about 5 tbsp of water enough to form a dough.
- Roll out the pastry onto a floured surface and knead for a few mins.
- Chill in the fridge for about 20 mins.
- Roll out onto a floured surface to approx 3mm thick and place over the base of a flan tin.
- Trim around the edges and place grease proof paper on top.
- Preheat oven to 200 degrees.
- Place baking beans onto the grease proof paper and blind bake for approx 20 mins.
- Take out beans and paper and pop back into oven for approx 15 mins until brown. (Be careful with baking beans, allow them to cool before removing)
- Meanwhile fry the leeks and mushrooms separately.
- Beat the eggs, cream, mustard and cheese together.
- Place the leeks and mushrooms into the base of the tin and pour over the cream/egg mixture.
- Pop into the hot oven for approx 35 mins until brown.