Vegetarian Quiche
Local name : Quiche végétarienne
A crisp shortcrust shell filled with softened leeks, mushrooms, a creamy egg custard and melting gruyère.
Photo : Ruth Hartnup · CC BY 2.0
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 6
- Difficulty
- Medium
Method
- Rub the flour, salt and diced cold butter together with your fingertips, add the iced water and gather into a ball without kneading. Wrap and chill for 30 minutes.
- Slice the leeks and mushrooms and cook them in a frying pan for 15 minutes until all their water has evaporated. Leave to cool.
- Roll out the pastry, line a 26 cm tin, prick the base and blind bake for 15 minutes at 190°C under weighted paper.
- Beat the eggs with the cream and milk, season with salt, pepper and a grating of nutmeg.
- Spread the vegetables over the baked shell, scatter with gruyère and pour the custard over the top.
- Bake for 30 minutes at 180°C, until golden and only just wobbling in the centre. Rest for 15 minutes before slicing.
Blind baking is not optional; without it the moisture from the vegetables soaks straight into the pastry. Make sure the leeks have given up all their water before they go into the shell.
