Description
Savory French-inspired Leek and Mushroom Quiche blends earthy mushrooms with delicate leeks, nestled in a buttery crust and crowned with melted Gruyere. Delightful slices promise a sophisticated breakfast or elegant brunch experience that will delight European cuisine enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup milk
- 1 cup shredded Gruyere or Swiss cheese
- 2 leeks (thinly sliced, white and light green parts only)
- 1 cup mushrooms (sliced)
Pie Crust Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter (diced)
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
Seasonings and Cooking Ingredients:
- 1 tablespoon olive oil
- Salt (to taste)
- Pepper (to taste)
- ¼ teaspoon nutmeg (optional)
Instructions
- Prepare the flaky pastry foundation by mixing flour and salt in a spacious mixing vessel, creating a pristine base for your culinary creation.
- Incorporate cold, diced butter into the flour mixture, methodically breaking down the fat using a pastry cutter or fingertips until the texture resembles delicate, coarse crumbs.
- Introduce ice water gradually, incorporating it tablespoon by tablespoon until the dough coheres into a unified mass.
- Transform the dough into a compact disk, envelop it in plastic wrap, and allow it to rest and chill in the refrigerator for a minimum of half an hour.
- Gently roll out the chilled dough on a flour-dusted surface, carefully draping it into a quiche pan or pie dish. Trim the excess edges with precision and return to the refrigerator while preparing the filling.
- Warm olive oil in a skillet over medium heat, creating a perfect environment for sautéing.
- Add sliced leeks and mushrooms to the heated pan, cooking them until they soften and release their moisture, developing a rich, caramelized flavor. Season with salt and pepper to enhance their natural essence.
- Allow the vegetable mixture to cool slightly, letting the flavors meld and intensify.
- In a separate mixing bowl, vigorously whisk eggs, milk, and a hint of nutmeg, creating a smooth, luxurious base for the quiche.
- Fold the sautéed leeks and mushrooms into the egg mixture, distributing them evenly throughout the creamy liquid.
- Generously sprinkle shredded Gruyere cheese into the mixture, stirring until the ingredients are harmoniously combined.
- Preheat the oven to 375°F (190°C), preparing a warm environment for baking.
- Carefully pour the egg and vegetable mixture into the prepared pie crust, ensuring an even distribution.
- Bake the quiche for 30-35 minutes, watching for a golden-brown crust and a set, custardy filling.
- Remove from the oven and allow the quiche to rest for a few moments, letting the filling settle before slicing and serving.
Notes
- Chill the butter and water thoroughly to ensure a flaky, tender pie crust that crumbles perfectly with each bite.
- Use room temperature eggs for a smoother, more evenly cooked custard filling that creates a silky texture throughout the quiche.
- Sauté leeks and mushrooms until completely dry to prevent a watery filling that could make the crust soggy during baking.
- Experiment with alternative cheeses like sharp
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg