Leek and Mushroom Quiche

Step 1

Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together (see note 1).

Step 2

Assemble into a disk and transfer between two sheets of baking paper. Roll the Pastry into a large round, then place in the fridge (over a flat tray) to rest for at least 30 minutes to 1 hour - or up to 24 hours in advance).

Step 3

Line your baking dish with the Pastry and prick the bottom with a fork. Place in the freezer and preheat your oven on 180'C/350'F.

Step 4

In a large bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs. Add the grated Cheese (see note and mix to combine. Set aside.

Step 5

Clean the Leeks and thinly chop them. Cook them in a pan over the stove with the Olive Oil and Minced Garlic for 5 to 10 minutes, or until soft and translucent. Set aside.

Step 6

Brush or peel the Mushrooms and thinly slice. Set aside.

Step 7

Blind Bake the Pastry for about 15 minutes - or until the bottom of the pastry feels dry. Remove from the oven.

Step 8

Place the pre-cooked Leeks and Mushrooms (see note on the bottom of the pastry, alternating between the two to get an even mix.

Step 9

Cover with the liquid Quiche Filling.

Step 10

Optional: finish with the set aside Grated Cheese, Mushroom slices and Leeks.

Step 11

Bake for 40 to 50 minutes, or until the filling is set (see note 4).