Description
Jamie Oliver’s mushroom quiche brings rustic French countryside flavors to your kitchen. Creamy eggs, earthy mushrooms, and flaky pastry create a delightful harmony you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 280g (9.9 ounces) plain flour
- 140g (4.9 ounces) cold butter, cut into pieces
- 2 eggs
Dairy and Flavor Enhancers:
- 25g (0.9 ounces) butter
- 284ml (9.6 fluid ounces) double cream
- 140g (4.9 ounces) gruyère cheese, coarsely grated
Vegetables:
- 250g (8.8 ounces) chestnut mushroom, sliced
- 4 leeks, sliced and washed
Instructions
- In a spacious mixing bowl, thoroughly blend 10 ounces (280 grams) of all-purpose flour with 5 ounces (140 grams) of chilled, finely diced butter. Gently massage the ingredients between your fingertips until they transform into a texture resembling coarse breadcrumbs.
- Gradually introduce 8 tablespoons of ice-cold water, carefully incorporating until a cohesive dough emerges. Shape the mixture into a smooth, compact ball, which can be utilized immediately or refrigerated for future use.
- Dust a clean work surface with a light layer of flour, then expertly roll the pastry into a circular shape approximately 2 inches (5 centimeters) larger than your 10-inch (25-centimeter) tart pan. Delicately transfer the dough using your rolling pin, allowing excess pastry to drape over the pan’s edges.
- Utilize a small portion of remaining dough to meticulously press the pastry into the pan’s intricate corners and edges. Refrigerate the prepared tart shell for 20 minutes to ensure optimal texture and prevent shrinkage during baking.
- Adjust the oven temperature to 400°F (200°C), ensuring proper preheating for an even bake.
- In a robust skillet, melt 1 ounce (25 grams) of butter and gently sauté 4 thoroughly cleaned and thinly sliced leeks over medium heat. After 10 minutes, when the leeks have softened, increase the heat and introduce 8.8 ounces (250 grams) of sliced chestnut mushrooms. Continue cooking for an additional 5 minutes before removing from heat.
- Using a fork, create delicate perforations across the tart’s base. Line the shell with a large parchment paper or aluminum foil circle, filling it with ceramic baking weights. Bake for 20 minutes, then carefully remove the weights and paper, returning the shell to the oven for an additional 5-10 minutes until achieving a golden biscuit-like color.
- In a separate mixing bowl, whisk 2 eggs thoroughly. Gradually stream in 10 fluid ounces (284 milliliters) of double cream, blending smoothly. Fold in the previously prepared leek and mushroom mixture, along with half of the 5 ounces (140 grams) of coarsely grated gruyère cheese. Season according to personal preference.
- Carefully pour the prepared filling into the pre-baked tart shell, evenly distributing the remaining cheese across the surface. Bake for 20-25 minutes until the filling sets and develops a rich, golden-brown complexion. Allow the tart to cool within the pan, trim the excess pastry edges, then gently remove and slice for serving.
Notes
- Elevate your culinary skills with this foolproof quiche that transforms simple ingredients into a restaurant-worthy masterpiece.
- Prepare the pastry in advance to reduce stress and maximize flavor development before your meal.
- Cold ingredients create magical pastry textures that crumble delicately and provide an irresistible golden crunch.
- Mushrooms absorb surrounding flavors, making them the secret weapon for adding depth and complexity to your dish.
- Resting the quiche allows filling to stabilize, ensuring perfect slices that look as incredible as they taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 513 kcal
- Sugar: 2 g
- Sodium: 315 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 165 mg