Quiche with mushrooms and leeks
8 servings
80 minutes
Quiche with mushrooms and leek is a refined dish of European cuisine that combines crispy puff pastry, a delicate mushroom filling, and a creamy topping. The history of quiche traces back to France, where it became a beloved pie due to its versatility. This version with mushrooms and leek offers a deep, rich flavor with light creamy and cheesy notes. Blue cheese adds piquancy while hard cheese adds richness. Quiche is perfect for both a cozy family lunch and an elegant dinner. It can be served warm or chilled, complemented by fresh herbs. This pie combines simplicity in preparation with richness in flavor, making it an excellent choice for lovers of French cuisine.
1
Preheat the oven to 180 degrees. Thaw the dough, roll it out, and place it in a baking dish greased with a piece of butter. Make holes in several places and set aside.
- Puff pastry: 250 g
- Extra virgin olive oil: to taste
2
Chop the onion and mushrooms into medium sizes. Heat the oil and add the onion, then after a while add the mushrooms. Add spices and stir occasionally.
- Leek: 250 g
- Fresh mushrooms: 500 g
- Spices: to taste
- Extra virgin olive oil: to taste
3
While the filling is being prepared, grate two types of cheese on a coarse grater and mix them. Sheep cheese can be used instead of blue cheese.
- Hard cheese: 200 g
- Blue cheese: 100 g
4
When the mushrooms and onions are ready, we cool them slightly. Meanwhile, we break the eggs, add cream, and gently whisk to combine the ingredients.
- Chicken egg: 3 pieces
- Single cream 10% fat: 100 ml
- Chicken egg: 3 pieces
5
Take a portion of cheese and evenly place it at the bottom of the future pie. Add the remaining cheese to the mushrooms, mix, and transfer to the mold. Pour the egg-cream mixture over it.
- Hard cheese: 200 g
- Blue cheese: 100 g
- Fresh mushrooms: 500 g
- Leek: 250 g
6
Bake the quiche for 30-40 minutes until a golden crust forms. Garnish with green onion stems or any other herbs of your choice.
- Spring onion: to taste
