Leek & Mushroom Quiche

Time: 50 mins.

Servings: 4

Calories per serving: 900

Reheating: Refridgerate, Reheat in microwave.

Ingredients

  • 25g butter
  • 4 leeks
  • 250 chestnut mushrooms
  • 2 eggs
  • 240ml double cream
  • 190g gruyere cheese
  • either
    • premade short-crust pastry or
    • plain flour & butter

Notes

  • max calorific.

Method

  1. Preheat oven 200*C.
  2. Roll out pastry and drop over tin, chill in freezer 20 mins.
  3. Melt butter in frying pan, chop and fry leeks for 10 mins.
  4. Increase heat & add mushrooms for 5 mins.

  1. Lightly prick base of tart with a fork.
  2. Line with foil and add baking beans (ceramic beads).
  3. Bake 25-30 minutes.

  1. Beat eggs.
  2. Add cream gradually.
  3. Stir in leeks, mushrooms and 1/2 of the cheese.
  4. Season.
  5. Tip into pastry case.
  6. Add rest of cheese.
  7. Cook for 20-25 mins until golden brown.
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