Quiche is a pastry based crust topped with your favourite fillings and egg custard, then baked until crust is crispy and egg custard is set. It is easy to make and can be enjoy at anytime — it is perfect for breakfast, brunch or lunch. A great dish for picnic too!
Ingredients For the Crust 1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
140g cold unsalted butter, cut into small pieces
1/4 cup ice water
For the Fillings 8 medium-sized mushrooms, halved, thinly sliced
2 leeks, thinly sliced
1 1/2 cups grated tasty cheese
For the Egg Custard 1/2 cup milk
1/2 cup cream
a pinch of nutmeg
a pinch of salt
a pinch of black pepper
Make the crust: In a food processor, pulse flour, salt and sugar. Add in the chopped butter, pulse until the mixture resembles coarse meal.
Drizzle in the water and pulse until the mixture just begins to hold together. If dough is too dry, add 1-2 tablespoons more water. Roll dough into a ball and press into a disc. Wrap with a cling wrap and refrigerate for 1 hour until firm.
Roll out the dough on a lightly floured surface, to fit the tart pan with a removable bottom. Gently pressing dough to fit and trim excess dough. Pierce the crust with a fork and refrigerate for 30 minutes until firm.
Meanwhile, make the fillings: Heat oil in a pan, cook the leek, stirring constantly to prevent browning, until soft and slightly caramelised.
Add in the mushrooms, season with salt and pepper. Cook, stirring frequently, until mushrooms are dark and golden brown, for about 8-10 minutes. Mushrooms will release liquid at first but continue cooking until all liquid has evaporate. Leave to cool slightly.
Preheat the oven to 190C fan-forced. Line the crust with baking paper and fill with pie weights. Bake for 30 minutes until the crust is beginning to brown at edges. Remove the baking paper and pie weights, bake for a further 5-10 minutes until the crust is dry but not yet golden brown. Transfer the crust to a wire rack to cool slightly.
To make the egg custard, whisk together all the egg custard ingredients in a jug.
Assembling the quiche: Sprinkle half of the grated cheese over the crust. Sprinkle with leek & mushroom fillings, top with the remaining cheese.
Pour the egg custard mixture over the cheese and fillings.
Bake in the preheated oven for 30 minutes until quiche is just set. Leave to cool down slightly on a cooling rack. Slice and serve.