A quiche is basically a short crust pastry placed in a mold and filled with meat or vegetables, which, when properly baked, becomes a very popular dish that will be well received by all the guests at our table. That is why this time I have decided to share this recipe for leek and mushroom quiche so that you can enjoy it with your family and friends just like I do with mine every time I prepare it.
Ingredients to make Leek and Mushroom Quiche:
• 1 sheet of puff pastry
• 1 onion
• 1 leek
• 200 grams of mushrooms
• 3 eggs
• 200 milliliters of cream
• 200 milliliters of milk cream (Ideal)
• 4 tablespoons of oil
• 1 pinch of pepper
• 1 teaspoon salt
• 500 grams of dried legumes
How to make Leek and Mushroom Quiche:
We preheat the oven to 180 degrees. Grease a quiche mold with butter, line it with the puff pastry and prick the base with a fork. Cover the base with vegetable paper, place the legumes on top, put it in the oven and keep it for 15 minutes.
Heat the oil in a frying pan, peel and chop the onion, the leak into julienne strips and fry them until they are transparent, add the sliced mushrooms and when we see that everything is soft, remove from the heat and let cool. Beat the eggs, the liquid cream and the heavy cream in a bowl, and add the salt and pepper. Add the vegetables from the leek and mushroom quiche to the bowl and mix everything well. Remove the legumes and parchment paper from the mold with the dough and pour the preparation from the bowl.
Put the leek and mushroom quiche in the oven and cook for approximately 35 minutes, or until a skewer inserted into the center comes out clean.
