Vegetarian Quiche, France

Name: Vegetarian Quiche
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: France
Ingredients: 250 g plain flour; 125 g cold butter; 1 pinch salt; 60 ml iced water; 3 large leeks; 250 g chestnut mushrooms; 3 eggs; 200 ml single cream; 100 ml milk; 100 g grated gruyère; Nutmeg; Salt and pepper

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.

The techniques this recipe uses

Reduce
Uncovered, water leaves and flavour concentrates. It is done when the sauce coats the back of a spoon.

Frequently asked questions

Why is my pastry soggy?

Two causes usually combine: a skipped blind bake and vegetables that were still wet. The case needs a quarter of an hour under weighted paper, and the leeks and mushrooms must have released all their water in the pan before they go in.

How do I know when the quiche is done?

The top should be golden and the centre just barely wobbly when you shake the tin gently; it finishes setting as it rests. A quiche baked until completely firm comes out dry and sometimes grainy.

Why let it cool for fifteen minutes before slicing?

The egg custard keeps firming up as it cools. Cut piping hot, the slice slumps and the filling runs; after fifteen minutes the cut is clean and the pastry has crisped up again.

Vegetarian Quiche

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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