In an attempt to get recipes on here before the holiday that they might be appropriate for passes, I decided to give this Easter-y quiche a try for a girls' night in recently. My lovely friend Anna was back from Washington D.C. for a quick visit so Laure and I wanted to have her over for some tasty food and chatting. This quiche was perfect because it wasn't too heavy and went nicely with a leafy salad on the side.
Obviously there are lots of quiche recipes out there and they range from super complicated to super easy. This one is definitely in the latter category, especially if you use store bought pastry. Yes, I know, "real" cooks make their own pastry but frankly I don't have the time usually and store bought varieties are excellent. So, no homemade pastry for me! I will definitely try making some at a later date but things are just too chaotic right now to bother. Anyway, a lot of recipes call for double cream so if you feel more comfortable using that, go for it! I wanted to try and cut a few calories where I could so single cream worked out fine. Also, feel free to use whatever cheese you have on hand. Gruyere, swiss or even blue cheese would all be tasty. Finally, if you don't have baking beans, don't worry! I didn't either so I just bought some dried red kidney beans and popped those in instead.
Ingredients:
1 package of ready made shortcrust pastry
1-2 tbsp butter
4 leeks, white parts sliced
1 package of chestnut mushrooms, sliced
2 large eggs
300ml single cream
Salt
Pepper
200g mature cheddar, grated
Method:
Preheat the oven to 200C / 392 F.
Roll out the pastry and place in your baking dish, removing the extras from around the sides. Press the pastry lightly into the nooks of the dish and then place in the fridge to chill for 20 minutes. While the pastry chills, melt the butter in a large saucepan and sautee the leeks until the start to soften, about five minutes over medium-low heat. Add the mushroom slices and continue to cook until they have also softened and the liquid in the pan has mostly evaporated. Once the leeks and mushrooms are ready, take off the heat and set aside to cool for a few minutes.
At this point, remove the pastry from the fridge and prick with a fork all over the base. Line with foil and add baking beans. Bake for 20 minutes or until the pastry is golden brown. To prepare the rest of the filling, slowly whisk the two eggs into the cream and add in most of the cheese. Next, slowly add the cooled leeks and mushrooms and season with salt and pepper. Pour into the pre-baked pastry and top with the remaining grated cheese. Return the baking dish to the oven for 20-25 minutes until the top is golden and the filling is no longer liquid. Enjoy!
 |
| Pastry ready for it's first spin in the oven |
 |
| Foil protection ready for baking beans |
 |
| Leeks and mushrooms |
 |
| Cheese, glorious cheese! |
Obviously there are lots of quiche recipes out there and they range from super complicated to super easy. This one is definitely in the latter category, especially if you use store bought pastry. Yes, I know, "real" cooks make their own pastry but frankly I don't have the time usually and store bought varieties are excellent. So, no homemade pastry for me! I will definitely try making some at a later date but things are just too chaotic right now to bother. Anyway, a lot of recipes call for double cream so if you feel more comfortable using that, go for it! I wanted to try and cut a few calories where I could so single cream worked out fine. Also, feel free to use whatever cheese you have on hand. Gruyere, swiss or even blue cheese would all be tasty. Finally, if you don't have baking beans, don't worry! I didn't either so I just bought some dried red kidney beans and popped those in instead.
 |
| Finished! With a slightly burnt crust... oops. |
 |
| Girls' night in! |
 |
| Tasty food, terrible picture... |
Prep Time: 20 min
Cook Time: 45 min
Serves: 6-8
Ingredients:
1 package of ready made shortcrust pastry
1-2 tbsp butter
4 leeks, white parts sliced
1 package of chestnut mushrooms, sliced
2 large eggs
300ml single cream
Salt
Pepper
200g mature cheddar, grated
Method:
Preheat the oven to 200C / 392 F.
Roll out the pastry and place in your baking dish, removing the extras from around the sides. Press the pastry lightly into the nooks of the dish and then place in the fridge to chill for 20 minutes. While the pastry chills, melt the butter in a large saucepan and sautee the leeks until the start to soften, about five minutes over medium-low heat. Add the mushroom slices and continue to cook until they have also softened and the liquid in the pan has mostly evaporated. Once the leeks and mushrooms are ready, take off the heat and set aside to cool for a few minutes.
At this point, remove the pastry from the fridge and prick with a fork all over the base. Line with foil and add baking beans. Bake for 20 minutes or until the pastry is golden brown. To prepare the rest of the filling, slowly whisk the two eggs into the cream and add in most of the cheese. Next, slowly add the cooled leeks and mushrooms and season with salt and pepper. Pour into the pre-baked pastry and top with the remaining grated cheese. Return the baking dish to the oven for 20-25 minutes until the top is golden and the filling is no longer liquid. Enjoy!
No comments:
Post a Comment