LEEK, MUSHROOM AND GRUYèRE QUICHE
Freezing and re-heating tip: Prepare and bake this quiche according to the recipe instructions below and allow to cool for about 30-45 minutes. Wrap securely in aluminum foil and freeze. When ready to re-heat, let the quiche thaw for about 20 minutes and preheat your oven to 400 degrees. When ready, bake for about 20 to 25 minutes or until warmed through and browned on top.
Provided by Hip Foodie Mom
Categories Main
Time 1h5m
Number Of Ingredients 21
Steps:
- Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry dough just begins to come together, for about 10 to 15 seconds; you should still be able to see small pieces of butter in it.
- Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and roll out to a 12 inch circle. Transfer the dough to a tart pan (I highly recommend the ones with removable bottoms) and refrigerate while you prepare the filling (You can also roll out the dough and use it right away if needed).
- Preheat your oven to 400 degrees. Heat the olive oil in a large sauté pan over medium-high heat. After a minute or two, add the leeks and cook for about 3 minutes until softened.
- Add the mushrooms, garlic, rosemary and sage and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
- Add the white wine (or chicken stock) and stir to pick up the lovely browned bits on the bottom of your pan. Let the wine cook for about a minute or 2. Remove the pan from the heat and allow to cool slightly. Remove your pastry crust from the refrigerator and set aside.
- Using a medium-sized mixing bowl, whisk together the eggs, heavy cream, Gruyère, parsley and thyme. Fill the tart pan with the cooled mushroom mixture. You can smooth down so it evenly fills the pan. Pour in the egg mixture over the mushrooms and leeks. Spread evenly again and sprinkle on a little more chopped fresh parsley if desired.
- Bake for about 25 to 30 minutes or until cooked through and the quiche is a nice golden brown. Let cool for at least 15 to 20 minutes before serving.
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- 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, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 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. Heat oven to 200C/fan 180C/gas 6.
- 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.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
HAM, LEEK AND GRUYERE QUICHE
Provided by Kelsey Nixon
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.
LEEK AND MUSHROOM QUICHE
this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?
Provided by jacquelinemarie1983
Categories Breakfast
Time 1h
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
- In a med size pan, over med heat add your leeks and mushrooms cook until tender.
- In a mixing bowl whisk the eggs, milk, and the salt and pepper.
- Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
- Cook for 30 to 40 minutes until center comes clean.
- Let rest for 10 minutes before serving. Enjoy! this can be doubled.
More about "leek mushroom gruyère quiche recipes"
WILD MUSHROOM, LEEK AND GRUYèRE QUICHE | CANADIAN LIVING
From canadianliving.com
15 QUICHE RECIPE WITHOUT CRUST - SELECTED RECIPES
From selectedrecipe.com
LEEK, MUSHROOM & GRUYèRE QUICHE | RECIPE CART
From getrecipecart.com
LEEK, MUSHROOM & GRUYERE QUICHE RECIPE
From recipecialist.com
TOP 44 HAM LEEK AND MUSHROOM QUICHE RECIPE RECIPES
From bothwell.keystoneuniformcap.com
LEEK AND GRUYèRE TART RECIPE - EASY RECIPES
From recipegoulash.cc
MUSHROOM AND LEEK QUICHE WITH GRUYERE | NEIGHBORFOOD
From neighborfoodblog.com
MUSHROOM AND LEEK QUICHE WITH GRUYèRE - BIGOVEN.COM
From bigoven.com
LEEK, MUSHROOM AND GRUYèRE QUICHE — SUZANNE SPIEGOSKI
From suzannespiegoski.com
MUSHROOM & LEEK QUICHE WITH GRUYèRE RECIPE
From cuisinart.com
MUSHROOM, LEEK AND GRUYÉRE QUICHE RECIPE
From cuisinart.com
MUSHROOM, LEEK AND GRUYÈRE QUICHE RECIPE - CUISINART
From cuisinart.com
KETO QUICHE WITH LEEK, MUSHROOMS & GRUYèRE - MIND FOOD MATTER
From mindfoodmatter.com
LEEK MUSHROOM GRUYERE QUICHE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MUSHROOM,LEEK AND GRUYERE QUICHE - CUISINART
From cuisinart.com
BEST LEEK AND GRUYERE QUICHE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEEK AND GRUYèRE QUICHE - FORKS 'N' FLIP FLOPS
From forksnflipflops.com
WILD MUSHROOM, LEEK & GRUYèRE QUICHE RECIPE | LEE & THE SWEET …
From leeandthesweetlife.com
POTATO & LEEK TOFU QUICHE - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
LEEK, MUSHROOM & GRUYèRE QUICHE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love