Ingredients
500g sliced mushrooms
2 leeks, sliced and cleaned
5 eggs
300ml milk
Olive oilPastry
250g plain flour
125g salted butter
1 whole egg mixed with 1 tablespoon cold waterMethod
Preheat oven to 180°C
To make the pastry into a food processor add the flour, cold butter and a pinch of salt.
Pulse until it resembles breadcrumbs. With the motor running add the egg/water mix and pulse until a dough ball forms.
Roll out the pastry and place into your quiche tin, remove excess overhand of pastry and place into the fridge to rest for at least 30 minutes.
Heat the oil and fry off the mushrooms and leeks until all the moisture disappears, season. Set aside.
Mix together the eggs and milk until well combined.
Pour the mushrooms and leek mixture into the rested quiche tin and pour the egg and milk mixture on top.
Bake for 45 to 50 minutes until the pastry is golden brown and the egg is cooked through and will bounce back when pressed.
Leek and Mushroom Quiche
