Description
This recipe is for a 9-inch square or round pan with removable bottom.
Ingredients
Scale
- 1 recipe for Shortcrust Pastry
- 14 oz portobello or white cap mushrooms (sliced)
- 2 large leeks (white and light green parts only, about 2 cups sliced)
- Salt and black pepper
- ¼ cup grated Gruyere cheese (optional)
- ¾ cup natural yogurt (or Greek)
- ¾ cup whipping or heavy cream
- 3 eggs (at room temperature)
- Salt and pepper (to taste)
Instructions
- Make shortcrust pastry according to the recipe in the post linked above.
- Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on.
- Preheat the oven to 350°F (180°C).
- Wash, dry, and thinly slice leeks. Clean and slice whole mushrooms.
- Put them in a lightly oiled baking pan and bake for about 15 minutes, until beginning to soften. You do not want to completely bake them at this point.
- In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
- Add eggs and mix until well combined but without beating. We don’t want to beat the eggs much, only combine them well.
- Add salt and pepper and mix. I suggest you taste it and adjust seasonings. It should be somewhat salty. Remember the mushrooms and leeks are cooked without salt.
- I recommend filling the quiche dough near the oven.
- Scatter the mushrooms and leeks at the bottom. Sprinkle the cheese on top if using.
- Slowly add the cream covering the whole surface. Don’t overflow the walls of the quiche, but they will fill completely.
- Bake for 35-40 minutes, until puffed and golden.
- Let cool on a wire rack for a few minutes and eat.
- Or eat at room temperature.
Notes
- This quiche can be enjoyed warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg