http://www.bestrecipes.com.au/recipe/Mushroom-and-Leek-Quiche-L5175.html
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http://www.buffchickpea.com/2009/01/leek-mushroom-quiche.html
Leek And Mushroom Quiche..
Pate Brisee (freeze 1/2 for later use)
4 leeks, white & light green part only, sliced
1/2 cup water
Salt & Pepper
3 tablespoons butter, divided
6 large white mushrooms, sliced
1 tablespoon balsamic vinegar
3 eggs
1 1/2 cups whipping cream (I did 1/2 skim milk & 1/2 heavy cream)
1/4 cup grated Swiss cheese
Preheat oven to 400 degrees.
Using half of the pate brisee, roll out the dough to fit a 9-inch tart pan (with a removable bottom). Press into pan, and trim edges flush with the sides using a rolling pin or knife. Prick the bottom of the crust with a fork to prevent it from puffing up.
Line the crust with a layer of aluminum foil, and then fill the tart shell with pie weights, rice, or dried beans. Bake for 8-9 minutes, remove the foil and weights, and bake an additional 3 minutes, until the crust just starts to color. Set aside to cool.
Lower oven temperature to 375 degrees.
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until the liquid has almost evaporated (watch carefully so it doesn't burn), this takes about 8-10 minutes. Keep covered, lower heat, and stew gently for 20 minutes until leeks are very tender, stirring occasionally. Set aside in a separate bowl.
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and vinegar. Cover pan and cook over moderately low heat for 8 minutes. Uncover, raise heat, and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Whisk the eggs, cream/milk, and a little salt and pepper in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into the pastry shell, and sprinkle the cheese on top. Bake in upper third of the oven for 30 minutes until puffed and golden-brown.
*You'll definately have extra filling leftover. I put mine in the fridge, and made scrambled eggs with it the next morning after adding a couple more eggs.*
Using half of the pate brisee, roll out the dough to fit a 9-inch tart pan (with a removable bottom). Press into pan, and trim edges flush with the sides using a rolling pin or knife. Prick the bottom of the crust with a fork to prevent it from puffing up.
Line the crust with a layer of aluminum foil, and then fill the tart shell with pie weights, rice, or dried beans. Bake for 8-9 minutes, remove the foil and weights, and bake an additional 3 minutes, until the crust just starts to color. Set aside to cool.
Lower oven temperature to 375 degrees.
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until the liquid has almost evaporated (watch carefully so it doesn't burn), this takes about 8-10 minutes. Keep covered, lower heat, and stew gently for 20 minutes until leeks are very tender, stirring occasionally. Set aside in a separate bowl.
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and vinegar. Cover pan and cook over moderately low heat for 8 minutes. Uncover, raise heat, and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Whisk the eggs, cream/milk, and a little salt and pepper in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into the pastry shell, and sprinkle the cheese on top. Bake in upper third of the oven for 30 minutes until puffed and golden-brown.
*You'll definately have extra filling leftover. I put mine in the fridge, and made scrambled eggs with it the next morning after adding a couple more eggs.*
Pate Brisee.....recipe
This wonderful recipe for pate brisee is an ideal base.
Ingredients....
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions...
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
http://www.marthastewart.com
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