Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.
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Mushroom & Leek Quiche
Description
This buttery, flaky, cheesy vegetable quiche is a great breakfast, mid-morning snack, or light lunch. For a more complete meal, serve alongside mixed greens tossed with your favorite vinaigrette.
Ingredients
Scale
- CRUST
- 1 cup of unbleached flour
- ¼ cup whole wheat flour
- ¼ t. salt
- 1 stick of cold butter
- 3 T cold water
- FILLING
- 4 T butter
- 3 cups sliced leeks
- 3 cups mushrooms
- 6 eggs
- 1 T garlic, finely minced
- 3 t. grated ginger
- 1 T unbleached flour
- 2¼ cups half and half
- salt and pepper
- 1 cup grated Parmesan
Instructions
- CRUST
- Mix flour and salt in a food processor. Cut in the cold butter. Slowly add the cold water by pulsing until the dough forms a ball. Form the dough into a disc; cover in plastic wrap and chill for 1 hour.
- Preheat oven to 400°F.
- On a floured surface, roll out dough until it covers the bottom and sides of your deep dish. [When making quiche I usually use a 7-inch round deep pie dish.] Roll the dough onto the rolling pin and unroll it over the dish. Press the dough lightly into the bottom of the dish, trim the excess dough off. Prick the bottom on the dough with a fork in half inch intervals. Place a piece of parchment paper on the pie dough and place your bean weights on top of the paper. Bake crust with bean weights for 8 minutes. Remove from the oven to remove weights by lifting up the parchment paper; bake for 4 more minutes. Remove from oven. Turn down the oven to 375°F.
- FILLING
- Slice the leeks and mushrooms. Over medium heat, add butter, leeks, and mushrooms to a pan. Cook until tender; set aside.
- In a mixing bowl, whisk eggs together with garlic, ginger, flour, half and half, salt and pepper. Add the leeks and mushrooms. Pour mixture into the par-baked pastry. Top with cheese. Bake the quiche at 375°F for 30–40 minutes until the eggs set. Let rest for 10 minutes before serving.
Notes
- Not Included in Large Kitchen Box: Salt, Butter (except 3-5 box), half & half, Parmesan.