Quiche with Leeks and Mushrooms

The Art of Creating a Perfect Tart Dough and Vegetable Quiche

Transport yourself to a culinary paradise as you master the art of tart making with this delightful pairing of Pâte Brisée and a luscious Leek and Mushroom Quiche. This recipe promises to impress your family and friends, making every gathering feel like a celebration!

Cooking Time

Preparation Time: 1 hour 15 minutes

Cooking Time: 35-40 minutes

Total Time: 1 hour 55 minutes

Ingredients

Pâte Brisée Ingredients:

• 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup unsalted butter, chilled, cut into small chunks
• 2 to 3 tablespoons ice water

Leek and Mushroom Quiche Ingredients:

• 3 to 4 leeks, white parts only, sliced
• 1/2 cup water
• Salt to taste
• 3 tablespoons butter
• 5 to 6 large white mushrooms, sliced
• 1 tablespoon port
• 3 eggs
• 1/2 cups whipping cream (or whole milk)
• 8-inch partially baked pastry shell
• 1/4 cup grated Swiss cheese
• 1 tablespoon butter, diced

Instructions for Pâte Brisée

In a food processor, blend flour, salt, and sugar for a few seconds. Incorporate the chilled butter until the mixture has a crumbly texture, about 8 to 10 seconds.

While the machine runs, slowly drizzle in the ice water until the dough clumps together but remains dry. Avoid over-mixing; stop once it holds together well. If it crumbles, add more water as needed.

Shape the dough into a ball, then flatten into a disk and wrap in plastic wrap. Refrigerate for a minimum of one hour. You can also freeze it for up to a month.

To par-bake the shell, roll out the cold dough on a floured surface, aiming for a size slightly larger than your pie pan. Transfer it to the pan by either rolling it onto the pin or folding it. Ensure it's pressed down into the mold, trimming any excess with a rolling pin.

Use your thumbs to push the dough slightly above the rim, creating a rounded edge. Prick the base using a fork to allow steam to escape.

Line the dough with foil and fill with pie weights or uncooked beans. Bake in an oven preheated to 400°F (204°C) for 8-9 minutes, then remove the foil and bake for an additional 2-3 minutes until the shell starts to golden.

If you're concerned about the structure of your shell, keep it in the mold until your quiche filling is set to avoid cracks. Once baked, transfer it to a cooling rack to prevent sogginess.

Instructions for Leek and Mushroom Quiche

Preheat your oven to 375°F (190°C).

In a heavy saucepan, simmer the sliced leeks with 1/2 cup of water, two tablespoons of butter, and a sprinkle of salt until the liquid evaporates and the leeks become tender, approximately 20 to 30 minutes. Set aside.

In the same pan, melt a tablespoon of butter and sauté the mushrooms with a pinch of salt and the port for about 8 minutes. Once the moisture evaporates, combine this mixture with the leeks.

In a mixing bowl, whisk together the eggs, cream (or milk), and seasoning. Gently fold in the leek and mushroom blend. Pour this filling into the pre-baked tart shell and top with grated Swiss cheese and the diced butter.

Bake in the upper section of the oven for 25-30 minutes until puffed and golden brown. Enjoy the fragrant aroma as it fills your kitchen, and savor each bite!