Quiche With Leeks And Mushrooms

Prepare the ingredients. Prepare all ingredients in advance so the cooking goes smoothly 🥧✨

Make the crumble. Rub the flour, salt, and softened butter together with your fingers into a crumbly mixture

Work the dough. Add the egg and a little cold water and knead into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes

Slice the ingredients. Cut the bacon, mushrooms, and leek into smaller pieces

Sauté the filling. Sauté the bacon in a pan over medium heat for about a minute, then add the leek and mushrooms and sauté over medium heat for about 3 minutes until softened, let the water evaporate over medium heat, season with salt and pepper, and let cool

Prepare the cream mixture. In a bowl, whisk the eggs with the cream, add the cheese, salt, pepper, and nutmeg, and mix

Roll out the dough. Roll out the dough, place it in the tart tin, and prick it with a fork

Blind bake the crust. Cover with baking paper, fill with beans or rice (or bake without it), and blind bake in the oven at 180 C for about 10-12 minutes

Add the filling. Remove the paper with the beans, spread the leek and mushroom mixture over the crust, and pour over the egg and cream mixture

Finish baking the tart. Bake in the oven at 180 C for about 30-35 minutes, until the filling sets

Serve. Serve warm or cold 🥧✨