Mushroom, Leek + Aged Chedder Quiche
Recipe by Emma Moore
Proof that the ‘80s are back? Quiche. Before you say ‘passé’, consider that 80s fashion trends like puffy sleeves and ruffles are in again. In the world of interiors, florals and chintz are coming back, as is brass, Pop art and pastel. When it comes to food trends, look for revivals like pasta salads, blackened fish and yes, quiche. A staple of French cuisine for centuries, this savoury tart reached its peak of popularity in North America in the 80s. Quiche is hard to dislike, and when it’s homemade, it’s pure perfection. Emma Moore of Emma's Eatery Catering shows us just how simple it is. So say okay to quiche and give it a go. For an added pop of nostalgia, enjoy it while watching the latest season of Stranger Things for a retro TV dinner.
1 tbsp unsalted butter or olive oil
5 large eggs
½ cup cream, whipping or light
1 package mixed mushrooms (400g), sliced
1 leek, white part only, in ribbons
½ cup aged cheddar (or gruyere, goat cheese or parmesan), grated
½ tsp kosher salt
Freshly cracked black pepper, to taste
½ tbsp Dijon mustard
Note: if you don’t have mushrooms, use peppers. No cheddar? Use goat cheese.
10 tbsp unsalted butter, cubed
1 large egg
2 ½ tbsp ice cold water
1 ½ cup all-purpose flour
½ tsp kosher salt
Preheat oven to 375 degrees.
Make the crust:
Mix together your salt and flour in a bowl. In a food processor or with a pastry cutter, blend in the cold butter together with the salt and flour until it resembles pea sized pieces.
In a separate bowl, mix together the egg and ice cold water. Then, slowly incorporate into the flour and butter mixture until it just comes together.
Turn out onto your counter and bring the dough together quickly. Flour the surface and roll it out. Loosely drape the dough into your 9" pie shell and press in. Trim the edges and crimp the edges into a pretty pattern with your fingers or a fork.
Chill in the fridge while you prepare the filling.
Make the filling:
In a sauté pan, sauté your ribboned leeks and sliced mushrooms with the butter or olive oil. Season with salt and cracked black pepper. Cook until mushrooms have slightly browned, about 5-7 minutes.
In a separate bowl whisk together eggs, cream and cheddar.
Remove your shell from the fridge, add in your filling mixture and then the egg mixture. Bake for 35-40 minutes or until just set.
Serve warm or at room temperature.