Leek Quiche with Mushroom Vegetables

Ingredients

• 4 stalks leek
• 300 ml whipping cream
• Salt
• Pepper
• 100 g butter
• 1 egg
• 1 egg yolk
• 100 g flour
• 150 g oyster mushrooms
• 150 g button mushrooms
• 2 tbsp lemon juice
• 1 tbsp Sunflower oil
• 1 tbsp Crème fraîche

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Clean the leeks, cut off the top third, halve them, wash and slice crosswise into strips. Blanch in boiling salted water for about 3 minutes. Shock with cold water and drain. Bring 200 ml cream with pepper to a boil, remove from heat and let the leeks steep in it for 1 hour. Whisk the butter until foamy and fold in the egg and yolk, then whisk in the flour. Pour the dough into a fireproof gratin dish and rest for 20 minutes. Prick several times with a fork and bake at 180°C for about 20 minutes. Clean the mushrooms, roughly chop oyster mushrooms, slice button mushrooms. Drizzle with lemon juice. Whip the remaining cream stiffly. Pour the leek-cream mixture over a sieve into a bowl, set aside the cream. Heat oil in a pan, sauté the mushrooms and season with salt and pepper. Add the leek-cream, bring to a boil and stir in crème fraîche. Spread the leeks on the dough base and spread the stiff whipped cream over them. Place under the grill for 1 minute to brown. Serve with mushroom cream.