Wild Mushroom, Leek and Gruyère Quiche

Wild Mushroom, Leek and Gruyère Quiche Image Author: Canadian Living Credits: Wild Mushroom, Leek and Gruyère Quiche Image

There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2013

Ingredients

  • 1 tablespoon butter
  • 1 leek chopped
  • 2 cups sliced mixed wild mushrooms (such as cremini, oyster or chanterelle)
  • 1 cup shredded Gruyère cheese
  • 4 eggs
  • 3/4 cups milk
  • 3/4 cups 10% cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 2 tablespoons chopped fresh parsley
Pastry:
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons chopped fresh thyme (or 1 tsp dried thyme)
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/4 cup cold lard cubed
  • 1 egg yolk
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • Ice water

Method

Pastry: In large bowl, whisk together flour, thyme and salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake on bottom rack of 400ºF (200ºC) oven for 20 minutes. Remove weights and foil. Bake until light golden, 10 to 15 minutes. Let cool on rack.

Meanwhile, in skillet, melt 1 tsp of the butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Scrape into bowl.

Add remaining butter to pan; cook mushrooms, stirring occasionally, until softened, about 4 minutes. Spread in pie shell along with leek and Gruyère cheese.

In bowl, whisk together eggs, milk, cream, salt, pepper and nutmeg; stir in parsley. Pour into pie shell.

Bake in 375ºF (190ºC) oven, covering pastry rim with foil if browning too quickly, until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes. Let cool in pan on rack for 10 minutes before serving. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Reheat, uncovered, in 350ºF/180ºC oven, about 35 minutes.)

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 347 mg
  • Sugars 2 g
  • Protein 12 g
  • Calories 318.0
  • Total fat 22 g
  • Potassium 228 mg
  • Cholesterol 159 mg
  • Saturated fat 11 g
  • Total carbohydrate 19 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Wild Mushroom, Leek and Gruyère Quiche

Login