This quiche has a particularly smooth texture resembling a savoury custard. It’s best to cook the mushrooms well to remove most of the moisture. Substitute with any cheese you have on hand — this is a great recipe to use up those extra bits.
Ingredients
Filling
- 3 tsp vegetable oil + another 3 tsp vegetable oil
- 1 pound button mushrooms (or your favourite mushrooms), cleaned and quartered
- 2 you springs fresh thyme
- 1/2 tsp salt
- 3 leeks, light green part, cleaned well
- 3 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup soft goat cheese
- 1/3 cup grated Gruyére
- Pie shell
- 2 cups flour + more for dusting
- 1 tsp kosher salt
- 2 sticks cold unsalted butter, cubed
- 1/4 cup water
- Dry beans or pie weights
Pie shell
- 2 cups flour + more for dusting
- 1 tsp kosher salt
- 2 sticks cold unsalted butter, cubed
- 1/4 cup water
- Dry beans or pie weights
Method
Lightly grease a tall 9-inch tart pan with removable bottom and set aside. To make the shell, place half the flour and the salt into a stand mixer and blend in the butter at low speed a bit at a time. Increase the speed, and once all the butter is completely incorporated, reduce the speed and add in the rest of the flour until just blended. Sprinkle water over flour mixture and blend briefly until just incorporated and a dough forms. Flatten the pastry
into a disc and wrap with plastic. Chill at least 1 hour. Preheat the oven to 375°F.
Remove the pastry from the fridge and dust a clean work surface with flour. Begin to roll your pastry until it is about 12 inches round. Using the rolling pin as a bar, transfer the pastry into the pan and press gently into the corners. Cut the excess with a knife and refrigerate until cold to the touch, about 15 to 30 minutes. Once cold, dock the pastry with a fork and place a piece of parchment on the pastry. Fill with pie weights or dry beans. Bake for 20 to 25 minutes or until tan in colour. Let the crust cool slightly before filling.
Reduce the oven to 325°F. To make the filling, heat a skillet with 3 tsp oil and fry the mushrooms with the thyme springs and a few pinches of salt until well cooked and all the water has evaporated. Set aside. Slice the leeks crosswise into 1-inch pieces and fry in the pan with remaining 3 tsp oil and some salt over medium heat until caramelized and soft. Set aside. This can also be done a day ahead.
To make the custard, place the eggs in a bowl and whisk lightly, then add the milk and cream. Place the cooked vegetables in the cooled crust and scatter the goat cheese on top. Fill the shell with the custard and cover with the Gruyére and place in the oven to bake for 30 minutes or until the custard is barely set in the centre. Let the quiche cool until very warm before serving. For a taller quiche, keep the same pie crust ratio but double the filling and bake for 45 minutes.
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.
