Mushroom, leek, and thyme quiche
Units
Servings
Ingredients
Crust
- 300 g shortcrust pastry, refrigerated, thawed if frozen rounded
Crust, made from scratch
- 190 g all-purpose flour rounded
- 3 g fine salt rounded
- 115 g cold unsalted butter, cubed rounded
- 45 ml ice water rounded
Filling
- 350 g brown or cremini mushrooms, sliced rounded
- 20 g unsalted butter rounded
- 150 g leek, white and pale green part, halved, washed, and sliced rounded
- 1 garlic clove, minced rounded
- 2 g fresh thyme leaves, 2 tsp fresh, or 3/4 tsp dried rounded
- 120 g Gruyère or Emmentaler, grated rounded
- 2 g fine salt rounded
Custard
- 4 eggs, large rounded
- 150 ml whole milk rounded
- 150 ml heavy cream rounded
- 5 g Dijon mustard rounded
- 2 g fine salt rounded
- 1 g black pepper rounded
Method
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk the eggs, milk, cream, Dijon, custard salt, and pepper just until smooth.
- Scatter half the cheese over the crust. Add the cooled mushroom mixture and remaining cheese, then pour in the custard.
- 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.
- 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.