This quiche is made with leeks, mushrooms, bacon and a really good strong mature cheese. We took inspiration from other recipes and then added the ingredients we liked and thought would work well together. To my amazement the twins actually loved the quiche and demolished slices of it cold the day after, so definitely a winner in this house and one we will make again.
You can make a quiche with whatever flavours suit you. We have tried lots of different flavours as Neil needs to eat more eggs but hates them. Quiche has been a good way to disguise then for him
Ingredients for Quiche base
280g Plain Flour
140g cold butter
Ingredients for Quiche filling
You can vary this to whatever you choose but we inspiration from a recipe we had seen and then just applied some tweaks.
250g pack of chestnut mushrooms
280ml double cream
140g strong cheese
We used a food processor for the pastry but if doing by hand just rub the butter with your fingers till you have a breadcrumb consistency.
- Preheat the oven to 200C/fan 180C/gas 6.
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, and then bring everything together with your hands until just combined.
- Roll out the pastry on a lightly floured surface to a roundabout 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
How to Serve
You can serve this quiche warm with wedges, chips or maybe even a salad. You can also eat it chilled and it is just as yummy.
Remember you can pick and choose the filing to suit your own personal tastes mixing it up.
We are going to try a Spanish chorizo one next with some Spanish cheese. We will update the website once we try it with the recipe and a picture.
Mini Quiche recipe great for parties or just because you want to.