Mushroom and Leek Quiche

Ingredients

• 250 g flour
• Salt
• Pepper (freshly ground)
• 125 g butter
• 1 egg
• 1 onion
• 750 g mixed mushrooms (e.g., button, chanterelle, oyster)
• 1 tbsp Lemon Juice
• 1 stalk leek
• 0.5 bunch Parsley
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 200 ml whipping cream
• 4 eggs
• 100 g grated cheese (e.g., Greyerzer, Tilsiter)
• nutmeg
• parchment paper
• dried legume (for blind baking)

Instructions

1. 1.

   For the dough put flour in a bowl and season heavily with salt and pepper. Add butter in small pieces and cut into the mixture with a pastry cutter. Finally add the egg and quickly knead everything into a smooth dough, then chill for at least 30 minutes.

2. 2.

   Meanwhile dice the onion finely. Clean the mushrooms, cut them into bite‑sized pieces and drizzle with lemon juice.

3. 3.

   Wash, clean and slice the leek into rings. Finely chop the parsley.

4. 4.

   Melt butter in a pan, sauté the onion cubes, add the leek and mushrooms and cook for about 5 minutes over medium heat. Season well with salt and pepper and fold in the parsley.

5. 5.

   Preheat the oven to 180 °C (fan). Lightly grease a springform or line it with parchment paper.

6. 6.

   Roll out the dough, lay it into the form and shape a rim of about 3 cm height.

7. 7.

   Cut parchment paper to fit the springform, place it on top of the dough and cover with dried legumes. Blind bake for 10 minutes in the oven.

8. 8.

   Whisk cream with eggs, stir in cheese and season with nutmeg, salt and pepper.

9. 9.

   Remove the base from the oven, discard the legumes and paper, spread the mushroom mixture over the dough. Pour the egg‑cream over it and bake the quiche until golden brown, about 20–30 minutes.