Springtime quiche with leek, mushrooms & thyme
A crispy quiche with a filling of tender leeks, aromatic mushrooms and fresh thyme. Ideal for a light lunch or as part of a spring brunch. Served with a glass of Trollinger from Württemberg, this dish is a real treat.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main course
Cuisine French, vegetarian
Servings 2 People
Calories 550 kcal
1 Tart tin (Ø 28 cm)
1 Pan
1 Chopping board
1 Knife
1 Mixing bowl
1 Whisk
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
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.
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
Calories: 550kcalCarbohydrates: 35gProtein: 18gFat: 36g
Keyword Leek, Mushrooms, Quiche, Spring, Thyme, Trollinger, Vegetarian