Mushroom and Leek Quiche | How to make Mushroom and Leek Quiche

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By Sujata Limbu
Created on 16th Mar 2016
  • Mushroom and Leek Quiche, How to make Mushroom and Leek Quiche
Mushroom and Leek Quicheby Sujata Limbu
  • Mushroom and Leek Quiche | How to make Mushroom and Leek Quiche (13 likes)

  • 0 reviews
    Rate It!
  • By Sujata Limbu
    Created on 16th Mar 2016

About Mushroom and Leek Quiche

A wonderful quiche dish that consists of the flavours of mushroom and leek.

The delicious and mouthwatering Mushroom and Leek Quiche is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mushroom and Leek Quiche is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mushroom and Leek Quiche. Sujata Limbu shared Mushroom and Leek Quiche recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Mushroom and Leek Quiche. Try this delicious Mushroom and Leek Quiche recipe at home and surprise your family and friends. You can connect with the Sujata Limbu of Mushroom and Leek Quiche by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mushroom and Leek Quiche can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mushroom and Leek Quiche with other users

  • Prep Time15mins
  • Cook Time55mins
  • Serves8People

Video for key ingredients

  • Homemade Short Crust Pastry

Mushroom and Leek Quiche

Ingredients to make Mushroom and Leek Quiche

  • Pastry Ingredients:
  • 300 gms flour
  • 150 gms butter
  • Filling Ingredients:
  • 280 gms mushrooms, sliced
  • 5 leek pieces
  • 3 eggs
  • 300 ml cream
  • 30 gm butter
  • Cheese to sprinkle on top
  • Few corinader leaves to garnish

How to make Mushroom and Leek Quiche

  1. Take a bowl, add in the flour and butter, rub them together with your fingertips to mix well and form crumbles.
  2. Next pour in a little cold water and mix it all together well. Make a large dough ball and keep it aside.
  3. Now roll this pastry on a floured surface into a large and round shape, which would be a little larger than a 25cm tin. Then take the tart case and put the rolled pastry over it.
  4. Scrape off the extra pastry and make sure the size of it just fits in the tart case. Then let it refrigerate for 20 mins. Also heat the oven to 200 degree celsius.
  5. Take a pan, heat in the butter, add in the leeks and cook for 8-10 minutes till they become soft. After this time, add in the mushrooms and cook for 5 more minutes. Turn off the heat.
  6. With a fork, prick the tart base, then line it with a foil and fill it with baking beans. Bake this tart for 20 minutes then remove the foil and beans and continue baking for another 5-10 minutes.
  7. Take a bowl and beat in the eggs, then add in the cream. Put in the sauteed vegetables and season well. Then carefully pour this filling mixture into the tart.
  8. Sprinkle some cheese on top and bake it for 25 minutes till it turns golden brown on top and is set.
  9. Once cooked, leave it to cool. Then garnish with a few coriander leaves and cut in slices to serve.

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