Yield: One 9" quiche, serves 6

Prep time: 15-20 minutes

Total time: 55 minutes

INGREDIENTS:

Filling:

• 1 tbsp unsalted butter or olive oil
• 5 large eggs
• 1/2 cup cream, whipping or light
• 1 package mixed mushrooms (400g), sliced
• 1 leek, white part only, in ribbons
• 1/2 cup aged cheddar (or gruyere, goat cheese or parmesan), grated
• 1/2 tsp kosher salt
• Freshly cracked black pepper, to taste
• 1/2 tbsp Dijon Mustard

Crust:

• 10 tbsp unsalted butter, cubed
• 1 large egg
• 2 ½ tbsp ice cold water
• 1 ½ cup all-purpose flour
•  1/2 tsp kosher salt

INSTRUCTIONS: 

Preheat oven to 375 degrees.

Make the crust:

1. 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.
2. 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.
3. 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.
4. Chill in the fridge while you prepare the filling.

Make the filling:

1. 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.
2. In a separate bowl whisk together eggs, cream and cheddar.
3. 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.
4. Serve warm or at room temperature.