Mushroom and Leek Quiche
This is such a delicious brunch recipe to make. Perfect for the upcoming holidays for an amazing brunch dish. This is my version of a slightly healthier quiche, but still just as good.
1 cup flour
1/2 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/4 cup ice water
1/4 cup canola oil
1 leek, sliced thin (2 cups)
4 crimini mushrooms, sliced thin (1 cup)
1 garlic clove, minced
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp paprika
1/4 tsp Worcestershire sauce
1/4 tsp balsamic vinegar
1 cup 2% milk
1/8 tsp dried thyme
4 sage leaves, chopped
1/2 cup shredded cheese
1 tsp parsley, chopped *optional garnish
Before you get started be sure to read all the notes below to make this the easiest quiche. They are all of my tips and tricks to get the best product!
Crust: In a bowl combine flour, salt, thyme and basil. With a fork stir in ice water and canola oil until dough forms a ball. Flour your cleaned counter and lay dough on top. Roll out dough so that it is about 1 inch bigger then your tart pan. About 1.5 inches if you are using a pie pan. Make sure to add flour as you go to ensure it is not sticking. Once rolled out lay your rolling pin on top, roll dough on to pin to transfer to carefully transfer to tart pan. Press down into all the edges and sides of the tart pan. Using scissors or sharp knife cut around the top for a nice clean edge. Wrap and store in fridge for 4 hours or overnight if making ahead of time.
Once shell has been in fridge and ready to bake. Preheat oven to 400˙F. With a fork pierce bottom of crust about 5 times evenly on the base. Place parchment paper down onto shell and pour in dried beans to weight down. Bake in oven for 15-20 minutes or until light golden brown. Remove from oven and let cool slightly before continuing with the next steps.
Vegetable mix: Heat frying pan with small amount of oil. Add leeks, mushrooms, garlic and cook for 2 minutes. Add spices and cook 2 more minutes. And Worcestershire and vinegar and cook until liquid has cooked out. Pour onto plate and cool fully.
Egg mix: In a mixing bowl whisk together eggs, milk and spices. Once vegetable mix has cooled add the egg mixture and 1/4 cup of shredded cheese and combine.
Once you have everything together and are ready to bake, lower oven temperature to 350˚F. Pour filling into par baked tart shell. Top with remaining 1/4 cup shredded cheese. Bake for 45-50 minutes until egg mixture is set and cheese on top is a light golden colour.
Let cool 5-10 minutes before popping base out of tart shell. Serve with freshly grated cheese and a pinch of fresh chopped parsley!
Timing: A quiche may seem like there are a lot of things to get ready, and lots of timing involved. This is the way I find the easiest. The day before make your crust and leave it in the fridge overnight wrapped. The day before make your vegetable mix, cool it and then store it in the fridge overnight. You could even go as far as mixing your egg mixture together and storing it in a jar in the fridge overnight so everything is ready. That way the day of you just need to blind bake your shell, fill it and bake it! Its that simple. Also perfect if your have company over and you want to make things as easy as possible.
Blind baking: The reason you want to bake your shell a bit before you put the filling is so you don't end up with a soggy crust. The simplest way is to just used dried beans on top of parchment paper, this weights the shell down so you don't get air bubbles. You can also store and re use these beans every time you bake a tart!
Cheese choices: Any cheese would be delicious in this. I personally used a mixture of low fat shredded cheese in the filling and for the top cheese I used Emmental. Other good choices would be an aged cheddar or even gruyere.
Tart Pan vs. Pie Pan: I personally have done a quiche in both. I just like the convenience of the removable bottom in the tart pan! Also adds a nice visual touch, with the nice sides. Both would work for this recipe though.
Also don't worry to much about the shape of the dough when you roll it out! As long as its big enough, you will be trimming it anyways.
This is the tart pan I used below! I love it