Belleau Kitchen’s Leek, Mushroom & Oven-Roasted Tomato Quiche

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Leek, Mushroom & Oven-Roasted Tomato Quiche
a summer picnic dish, but also fantastic served warm in the autumn and winter months.
Leek, Mushroom & Oven-Roasted Tomato Quiche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
a summer picnic dish, but also fantastic served warm in the autumn and winter months.
Servings Prep Time Cook Time
4servings 20minutes 1 1/4hours
Servings Prep Time
4servings 20minutes
Cook Time
1 1/4hours
Ingredients
For the pastry
For the filling
Servings: servings
Units:
Ingredients
For the pastry
For the filling
Servings: servings
Units:
Instructions
  1. I'm using a 25cm, 3cm deep fluted tin with a loose bottom which I've greased well.
  2. Pre-heat the oven to 170 C (150C fan) and place your tomato vine in a small oven proof dish, drizzle with olive oil, season and throw on some fresh thyme. Gently roast for 30 mins, then remove from the oven and set aside
  3. Start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar then add a tablespoon or two of cold water and bring together into a dough with your hands. You may need to add a little more water to create the dough but you will feel how 'short' the pastry is.  Wrap in cling film and pop in the fridge for at least 30 minutes.
  4. In a large pan gently melt a generous amount of butter with a little olive oil and throw in the spring onions and the leeks and let them sweat a little until they begin to soften, then add a little salt, then turn up the heat a little and sauté them further. Add the mushrooms and plenty of pepper and let them all sweat together until the mushrooms are beginning to soften and turn golden. Turn the heat off the pan and let the veg cool a little.
  5. Now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 180C (160C Fan)
  6. Once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream, add the chives. Pour the leek mushroom mix into the pastry case, followed by the cream egg mix and then gently lay the tomato vine on top and bake on 180C (160C Fan) for about 30-40 minutes until golden and risen. Set aside on a wire rack to cool.  The quiche should easily slide out of the tin.
Recipe Notes

Many people think quiches are just a summer picnic dish, but I love them served warm in the autumn and winter too. This quiche is phenomenal and it's the reason I make this same quiche, with different fillings, every year.  It's a recipe slightly adapted from the quiche my mum always served at family functions.  It's a stunning quiche that freezes beautifully.  If you're not a fan of cream try cottage cheese or crème fraiche.  Whatever you try, try it.  You won't regret it.

Courtesy of  www.Britishleeks.co.uk

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