Mushroom And Leek Quiche Recipe With Gruyere Cheese And Thyme

STEP 1 To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month. Pale, delicate leeks sauteed in butter, earthy mushrooms, and gobs of shredded Gruyere cheese make a quiche that is hearty and filling enough to stand up to the most dismal of days. I am loving this combination for an Easter gathering, but it's also an easy and delicious way to get dinner on the table any night of the week.

Leek, Mushroom and Gruyère Quiche. Freezing and re-heating tip: Prepare and bake this quiche according to the recipe instructions below and allow to cool for about 30-45 minutes. Wrap securely in aluminum foil and freeze. When ready to re-heat, let the quiche thaw for about 20 minutes and preheat your oven to 400 degrees. Preheat oven to 450 degrees. Lay out the pie crust in a 9" pie plate and bake for 10 minutes. Set aside to cool. Adjust oven's temperature to 375 degrees. In a medium skillet heat the butter over medium-high heat. Add the leeks and sauté for 7 minutes, or until the leeks are slightly translucent and have browned on the edges.

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1. Preheat oven to 350°F. 2. Roll out dough to 1⁄8-inch thick circle and fit into a 9-inch tart pan. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice.

Ingredients Scroll down to recipe card for all quantities What is Mushroom & Leek Quiche made of: For the Savoury Shortcrust Pastry: Flour + Salt: Plain / All-Purpose Flour and some fine Table Salt. You could also add any of your preferred spices, seasoning or herbs with the dry ingredients too.

Instructions 1. Prepare the filling: Put the butter into a large skillet over medium heat. Once the butter melts, add the leek with a pinch of salt and pepper and sauté until just softened, about 2 to 3 minutes. Add the mushrooms and thyme and sauté until softened and lightly browned, add additional butter or oil if the pan seems to dry. Reserve.

Preheat oven to 400F. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. Prick pie shell all over with a fork. Prebake shell for 10 to 15 minutes, until lightly browned.

Grate the gruyere directly into the bottom of the prepared crust. Leave ¼ (1.5 oz) of the block of cheese for the top of the quiche. Arrange the cooked mushrooms over the cheese in a nice, even layer.. In a large measuring cup, combine 3 eggs, 1 cup whole milk, and ¼ teaspoon salt and pepper. Whisk to combine. Pour this custard over the filling.

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

Easy Nutrition per serving kcal 561 fat 44g saturates 26g carbs 30g sugars 3g fibre 3g protein 12g salt 0.7g Ingredients 25g butter 4 leeks, sliced and washed 250g pack chestnut mushrooms, sliced 2 eggs 284ml double cream 140g Gruyère, coarsely grated 280g plain flour 140g cold butter, cut into pieces Method

Instructions. Sauté bacon in a skillet; when fully cooked, remove bacon and reserve half of the drippings in skillet. Add mushrooms to skillet and cook for 3 - 5 minutes until tender. Add leeks and cook for an additional 3 - 5 minutes. Return bacon to skillet, season mixture with thyme, nutmeg, chives, salt and pepper and remove from heat.

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.

Ingredients Deselect All Crust: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 10 tablespoons unsalted butter, chilled and cut into small cubes 2 tablespoons sour cream Ice.

Steps to take Follow these steps to make your own Keto Quiche with Leek, Mushrooms & Gruyère cheese: Prepare the Keto Quiche Crust Make the Quiche filling Mix the eggs, crème fraîche, and spices Bake the Keto Quiche with Leek, Mushrooms & Gruyère cheese in the oven Ingredients Keto Quiche with Leek, Mushrooms & Gruyère cheese

Preheat oven to 425°. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface.

Instructions. Preheat the oven to 350°F and spray a 9-by-13-inch baking pan or casserole dish with nonstick cooking spray. In a large skillet over medium-high heat, melt the butter and heat 2 tablespoons of the olive oil. Add the mushrooms and saute, tossing occasionally until lightly browned, for about 3-5 minutes.

Annabel Langbein's recipes: Three quiches - salmon and leek, ham, zucchini and bacon. By: Annabel Langbein and Yvonne Lorkin. 31 May, 2023 08:00 PM 9 mins to read.. Salmon and leek quiche

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