Easy Mushroom, Leek and Comté Quiche


Not every quiche is created equal and I've been working on this mushroom, leek and comté recipe for a while so I can confidently say it's the best vegetarian quiche I've ever had so far.

It's savoury, rich and herby at the same time and can be eaten for breakfast, lunch, dinner, brunch, you name it! This quiche can also be made ahead and frozen, making it a good option for weekly meal prepping or busy dinner parties. No wonder why quiche is one of the first dishes they teach how to make in culinary school.


I love serving this with a very simple green side salad dressed with a shallot or sumac vinaigrette. You can check out my sumac vinaigrette recipe here: https://www.zeybuffet.com/blog/heirloom-tomato-carpaccio-with-sumac-vinaigrette

The acidity coming from the vinaigrette will balance out the richness of the quiche perfectly.




When it comes to quiches I tend to be quite picky, especially because of my love-hate relationship with eggs. I was a very skinny child (oh the irony!) and my mom would make these calorie bomb mixtures with eggs, bananas, honey, milk, crushed cookies and more stuff that I can't bare to remember. Until my early teens, I just didn't like eggs because they reminded me of those crazy mixes. Then, I was old enough to go to sleepovers at my girlfriends house and in the morning, her family would serve really delicious scrambled eggs. First I began eating them out of politeness but later on, I started enjoying them.

To this day, I'm still experiencing periods of extreme aversion towards eggs, especially their smell and this can go on for months at a time! Particularly right after I tried a fully ethical vegan diet for a month, it took me months to be able to eat them again. Later on, I started waking up craving a good scramble and I was able to reintroduce them to my diet.

This weird relationship I have with eggs made it almost impossible for me to enjoy egg or custard based dishes like flans or quiches when I'm eating out (What if they smell?, What if they're too undercooked and slimy?). I prefer my veggies to be the star of the show and the egg mixture to simply be the glue that holds everything together and this recipe will give you exactly that!


Down below are some tips and tricks on how to perfect this quiche every, single, time. So let's dive in!




Tips and tricks:


- If you want to skip the blind baking, you can. It's not highly recommended but, if you do, just please make sure to place your tin/pie dish closer to the bottom of the oven to guarantee a well cooked and crispy bottom.

- If you're skipping blind baking, after docking your dough, place your dish/tin in the fridge until it's time to garnish.

- You can use this custard to make all kinds of quiches with different fillings. Get creative! My only recommendation is to always separately cook your veggies with some good seasoning. Spinach can be put in raw but everything else just tastes better when pre-cooked and properly seasoned.

- Don't worry if you feel like there isn't enough salt in the recipe. The soy sauce and the cheese will provide enough salt for this dish.

- For this recipe, I used comté cheese which compliments the mushrooms and leeks the best but if comté is not available to you, feel free to use emmental, low moisture mozzarella or even white cheddar. You can also mix two or three different kinds of cheese for more depth in flavour.

- As I mentioned above, this quiche freezes well so you can make this ahead of time, cut it into individual portions, wrap it in cling film, put it in a freezer bag and store in the freezer. When it's time to reheat, simply remove it from the freezer, cover with aluminium foil and heat it up for about 20 minutes in the oven at 350°F/180°C.





Bon Appétit!




PREP TIME: 15 MIN

COOK TIME: 15 MIN

BAKING TIME: 25-30 MIN

TOTAL TIME: 1H

SERVES: 4-6


Ingredients:


250 gr shortcrust pastry, regular pie crust or puff pastry

1 egg for eggwash


For the leeks:

15 grams of butter

2 leeks, washed and chopped crosswise

A pinch of salt and black pepper


For the mushrooms:

400 grams of mushrooms

½ tsp thyme

1 tsp oregano

2 tsp soy sauce

½ tsp Dijon mustard

1 garlic clove, crushed

½ tsp black pepper


For the custard:

2 egg yolks

2 eggs

20 cl heavy cream

100 gr shredded cheese, I used comté

A pinch of nutmeg


Directions:


1. Preheat the oven to 350°F/180°C. Grease your 22cm cake tin or pie dish with butter, sprinkle some flour, reverse it and tap to get rid of excess flour. Roll out your dough and flute the edges as much as you can. I don't recommend trimming the edges because your dough might retract during baking and it will be harder to fix.


2. Dock your crust by pricking the bottom with the help of a fork. Line the crust with parchment paper and put in pie weights or dried beans (enough to cover the bottom) and blind bake your crust for about 15 minutes.


3. Meanwhile, wash and cut off the green parts of the leeks, chop the rest crosswise. In a small pot, heat up the butter and add the leeks, cook in low-medium heat until they become very soft and reach a melt-in-your-mouth consistency.


4. While your leeks are cooking, remove the stems of the mushrooms and slice them. In another pot, heat up a tiny bit of olive oil in medium-high heat and add the mushrooms, along with the soy sauce, mustard, spices and crushed garlic. Mushrooms will begin releasing their water after a couple of minutes. You might turn your heat up and speed up the evaporation process.


5. When the leeks are done, remove them from the heat and set them aside to cool. Take the blind baked pie crust out the oven and remove the pie weights/beans, let it rest.


6. When the water from the mushrooms has completely evaporated, take it off the heat, remove the garlic clove and let it rest.


6. It's now time to prepare the custard. Whisk together the eggs, egg yolks, cream and nutmeg in a mixing bowl. Some like to mix in the cheese during this step but I actually recommend layering the cheese as if I was making a sandwich.


7. First, you will spread the leeks in the very bottom, pour in half of the custard over, sprinkle half of the cheese (50 grams) on top, then distribute the mushroom filling evenly, pour over the remaining custard on top and lastly finish by sprinkling the remaining half of the cheese on top.


8. Crack and beat 1 egg in a small ramekin, add 1 tablespoon of milk or water, brush this mixture around the edge of the dough with the help of a pastry brush. Put your fully garnished quiche in the oven and bake for about 25-30 minutes, until your custard is set.


9. Let your quiche rest for about 5-10 minutes in room temperature, slice it and enjoy!









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