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A wedge lifted from a golden shortcrust quiche on a cream plate in natural light, browned mushrooms and sliced leek set in a pale custard with melted Gruyère and thyme
main FrenchEuropean vegetarian

Mushroom, leek, and thyme quiche

An earthy vegetarian quiche with deeply browned mushrooms, sweet leek, thyme, and nutty Gruyère. Cooking away all of the mushroom liquid gives the filling concentrated flavor and protects the crisp crust.

Vorbereitung35 Min.
Garzeit70 Min.
Ruhezeit15 Min.
Ofen180°C
Portionen4
Kochmodus

Original recipe-book version, informed by King Arthur Baking and The Kitchn quiche guidance

Zutaten

Geschrieben für 23 cm runde Form

Einheiten
Portionen
4

Teig

  • 300 g Mürbeteig, gekühlt, aufgetaut falls gefroren

Teig, selbst gemacht

  • 190 g Weizenmehl Type 405
  • 3 g feines Salz
  • 115 g kalte ungesalzene Butter, gewürfelt
  • 45 ml Eiswasser

Füllung

  • 350 g braune Champignons, in Scheiben geschnitten
  • 20 g ungesalzene Butter
  • 150 g Lauch, weißer und hellgrüner Teil, halbiert, gewaschen und in Scheiben geschnitten
  • 1 Knoblauchzehe, fein gehackt
  • 2 g frische Thymianblättchen, 2 TL frisch, oder 3/4 TL getrocknet
  • 120 g Gruyère oder Emmentaler, gerieben
  • 2 g feines Salz

Eiguss

  • 4 Eier, Größe L
  • 150 ml Vollmilch
  • 150 ml Schlagsahne
  • 5 g Dijonsenf
  • 2 g feines Salz
  • 1 g schwarzer Pfeffer

Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.

Method

  1. If making the crust, mix the flour and salt. Cut in the butter until pieces range from sandy crumbs to small peas. Toss in 45 ml ice water and add the rest only until the dough holds together. Form a disk, wrap, and chill for 30 minutes.
  2. Heat a wide skillet over medium-high heat. Add half the butter and the mushrooms. Cook for 8 to 12 minutes, stirring only occasionally, until their liquid has evaporated and the mushrooms are well browned.
  3. Lower the heat to medium. Add the remaining butter, leek, and filling salt. Cook for 5 to 7 minutes until the leek is tender. Add the garlic and thyme and cook for 1 minute. Spread the mixture on a plate to cool completely.
  4. Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart pan. Trim and crimp, then chill for 15 minutes.
  5. Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake for 5 minutes more. Cool briefly. Lower the oven to 180°C.
  6. Whisk the eggs, milk, cream, Dijon, custard salt, and pepper just until smooth.
  7. Scatter half the cheese over the crust. Add the cooled mushroom mixture and remaining cheese, then pour in the custard.
  8. Bake on a rimmed tray for 35 to 42 minutes, until the edge is set and the center still wobbles gently. Shield the pastry edge with foil if needed.
  9. Rest for at least 15 minutes before slicing.

Notes

  • Give the mushrooms room and let them brown; a crowded pan steams them. Cook in two batches if your skillet is small.
  • Wash sliced leek in a bowl of cold water, lift it out, and dry it before cooking so grit stays behind.
  • A small splash of dry white wine can be cooked completely away with the mushrooms, but no visible liquid should remain.
  • Refrigerate for up to 4 days. Reheat gently or serve at room temperature.

Sources consulted

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Von Christoph Mayer

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