LEEK, MUSHROOM & GRUYèRE QUICHE RECIPE | BBC GOOD FOOD
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Total Time 20 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 561 calories, FatContent 44 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is. You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted.
Provided by Mary Berry
Prep Time 1 hours
Cook Time 2 hours
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180 Fan/Gas 6.
- To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.
- Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4.
- To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes.
- Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water.
- Beat the eggs and cream together in a jug and season with salt and pepper.
- Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream.
- Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out.
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SPEEDY QUICHE TRAYBAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Grease a large 25cm by 35cm roasting tray with 1 teaspoon of olive oil. Crack the eggs into a bowl and beat with a fork.
- Layer the filo sheets into the tray, laying one sheet horizontally, and the next vertically, repeating as you layer, brushing a little of the egg between each sheet. (Make sure they cover the base of the tray and go up the sides so it can contain the filling.) Add a final brush to the last layer and scrunch up any excess pastry that hangs over.
- Finely slice the spring onions and add to the bowl. Coarsely grate the Cheddar cheese (reserving a little for the top) and the courgette, then add them to the bowl. Break the broccoli into florets, then thinly slice and add to the bowl. Season to perfection with sea salt and black pepper, then mix together.
- Carefully pour the mixture into the prepared pastry case, spreading it out so it’s in an even layer, then sprinkle the remaining cheese over the top.
- Cook for 35 minutes, on the bottom of the oven, until the pastry is golden and the filling is set.
QUICHE LEEKRAINE | EGGS RECIPES | JAMIE MAGAZINE
Total Time 40 minutes
Calories 482 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
- Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
- Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
- Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
- Delicious served with a mixed green salad.
MARY BERRY'S LEEK AND STILTON QUICHE RECIPE
From thehappyfoodie.co.uk
Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting
1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter.
2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.
3. Roll the pastry out on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.
4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/Gas 4.
5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.
6. Beat the eggs and cream together in a jug and season with salt and pepper.
7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.
8. Bake in the oven for about 35–40 minutes or until golden brown and just set on top (see tip). Leave for 5–10 minutes to rest before turning out.
Prepare Ahead:
Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.
Freeze:
Both the cooked tart and the unfilled pastry base freeze well.
Mary’s Classic Tip:
* Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.
CHEESE AND ONION QUICHE - PERFECT FOR PICNICS - DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 400kcals per serving
- For the filling, whisk the cream, milk and eggs together in a large bowl. Add the grated cheese, caramelised onions and mustard with a pinch of salt, then stir to combine. Pour the filling into the hot tart shell (see Know-how), then return, on the baking tray, to the oven for 45 minutes or until set with a slight wobble in the centre. Cool, then slice and serve.
EASY QUICHE RECIPE: HOW TO MAKE QUICHE FOUR WAYS
From australianeggs.org.au
Reviews 3.8
Total Time 45 minutes
Category Dinner Recipes, Lunch Recipes, Vegetarian
Calories 437 calories per serving
- Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.
EASY QUICHE RECIPE: HOW TO MAKE QUICHE FOUR WAYS
From australianeggs.org.au
Reviews 3.8
Total Time 45 minutes
Category Dinner Recipes, Lunch Recipes, Vegetarian
Calories 437 calories per serving
- Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.
CRUSTLESS QUICHE MASTER RECIPE RECIPE | FOOD NETWORK ...
Reviews 4.4
Total Time 2 hours 20 minutes
Category main-dish
Cuisine french
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CRUSTLESS SPINACH QUICHE RECIPE | FOOD NETWORK KITCHE…
Reviews 3.5
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