Leek and Mushroom Quiche
By: Chris Paulk
Published: Thursday, December 3, 2009 - 10:22pm

Ingredients




1 cup flour, plain
90 grams butter
1 egg yolks
1/10 teaspoon salt
1 teaspoon lemon juice
20 grams butter
1 teaspoon garlic, crushed
2 leeks
250 grams mushrooms
4 eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese

Preparation

1 Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required. 2 Whisk eggs, cream, milk and cheeses together and set aside. 3 Slice leeks and mushrooms. 4 Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender. 5 Spread leek mushroom mixture evenly over pastry. Pour over egg mixture and sprinkle with paprika. Bake in a moderate oven for about 30 minutes or until set. 6 Serves 4.