A flavoured classic reinterpreted
This vegetarian quiche combines tender leeks, aromatic mushrooms and fresh thyme in a creamy filling on crispy shortcrust pastry. A dish that brings spring to the plate and harmonises perfectly with a glass of Trollinger from Württemberg.
The ideal wine accompaniment: Trollinger QbA (Württemberg, Germany)
The Trollinger QbA from Württemberg presents itself as a light, fruity red wine with flavours of red berries and a pleasant acidity. Its subtle tannin structure and fresh fruitiness perfectly complement the earthy notes of the mushrooms and the sweetness of the leek. The herbal flavours of the thyme are underlined by the floral nuances of the wine, creating a harmonious taste experience.
Another 5 wine recommendations for this pairing
1st Pinot Noir AOC (Alsace, France)
An elegant Pinot Noir with fine flavours of red berries and a subtle spiciness. Its velvety texture and balanced acidity support the creamy filling of the quiche and emphasise the earthy notes of the mushrooms.
2nd Zweigelt DAC (Lower Austria, Austria)
A fruity Zweigelt with notes of sour cherry and a hint of pepper. The lively acidity and soft tannins harmoniously complement the sweet and nutty components of the dish.
3. Cerasuolo di Vittoria DOCG (Sizilien, Italien)
A harmonious red wine with flavours of red berries and a fine herbal note. The balanced structure of the wine complements the various flavours of the dish and adds a Mediterranean touch.
4th Gamay AOC (Beaujolais-Villages, France)
Gamay from Beaujolais is an equally light, fruity red wine with soft tannins – ideal for springtime dishes such as a vegetable quiche. Its aromas of redcurrant, sour cherry and violet harmonise perfectly with the mild spice of leek and thyme. Thanks to its fresh character and delicate structure, it does not mask the creamy consistency of the quiche or the delicate mushroom flavour. Served chilled, it brings additional freshness and lightness to the pairing.
5. Schiava/Vernatsch DOC (South Tyrol, Italy)
A fresh Schiava with flavours of red berries and a fine almond note. The light structure and moderate acidity of the wine harmonise well with the creamy filling and herbs of the quiche.
The recipe:
Springtime quiche with leek, mushrooms & thyme
Cooking utensils
- 1 Tart tin (Ø 28 cm)
- 1 Pan
- 1 Chopping board
- 1 Knife
- 1 Mixing bowl
- 1 Whisk
Ingredients
For the shortcrust pastry:
- 200 g Wheat flour
- 100 g Cold butter
- 1 Egg
- 1 Pinch of salt
For the filling:
- 1 Leek stalk
- 200 g Mushrooms
- 1 Tbsp olive oil
- 1 teaspoon fresh thyme
- Salt and pepper to taste
For the casting:
- 2 Eggs
- 150 ml Cream
- 50 g grated cheese z.e.g. Emmental cheese
- Nutmeg to taste
Preparation
Shortcrust pastry:
- Knead the flour, butter, egg and salt into a smooth dough.
- Wrap in cling film and chill for 30 minutes.
Filling:
- Cut the leek into rings and slice the mushrooms.
- Sauté in a pan with olive oil, add thyme and season with salt and pepper.
- Leave to cool.
Casting:
- Whisk together the eggs, cream, grated cheese and nutmeg.
Compilation:
- Preheat the oven to 180 °C top/bottom heat.
- Roll out the dough into a round on a floured surface and place in the greased tart tin.
- Prick the base several times with a fork and blind bake with baking paper and baking peas (approx. 10 minutes).
- Remove the baking paper and peas, pre-bake for a further 5 minutes.
- Spread the leek and mushroom mixture evenly over the pre-baked base.
- Pour the prepared icing over the top and smooth down.
- Bake the quiche in the preheated oven for approx. 35-40 minutes until the filling is set and golden brown.
- Leave to rest for 5-10 minutes before slicing.
Recommended side dishes:
- Spring salad with vinaigrette
- Baked potatoes with rosemary
- Green asparagus tossed in butter
