Leek Mushroom Quiche Recipe

My Mushroom quiche is just as I remember it from my lean student years, and one of my favorite French dishes. Back then, Mushroom quiche was one of the great treats we splurged on.

Mushroom quiche, like all quiches, are a rich indulgence, but what a treat: buttery crust, cheesy filling. Yum!

Ingredients

Crust:

• 1 1/2 cups flour, any flour
• 1/2 teaspoon salt
• 1 stick unsalted butter
• 3 tablespoons ice water, or slightly more if needed

Instructions:

Preheat the oven to 375 degrees. Pulse the flour, salt and butter in the food processor only until the mixture resembles coarse meal. Add the water and pulse again. If you can, wrap the dough in plastic in refrigerate an hour, otherwise, just work quickly. Roll out the dough and place without stretching in pie mold 11-12 inches in diameter. Crimp the edges with your fingers. Prick the bottom all over with a fork. Bake for about 20 minutes.

Meanwhile make the filling, below.

Filling:

• 3 tablespoons olive oil
• 3 large leeks, sliced thin
• 4 cups mushrooms, sliced
• 1/3 cup flour, any flour
• 1 cup Roquefort or goat cheese, or 2 cups Swiss cheese, crumbled or grated
• 1/4 cup dry sherry or sweet vermouth (liquor stores), or mirin (health food stores)
• 1 teaspoon dried thyme
• Good pinch nutmeg
• Salt and pepper to taste
• 2 cups whole milk
• Salt and pepper to taste
• 3 eggs

Instructions:

Heat the oil in a large skillet. Saute the onions and mushrooms until all liquid evaporates. Add the flour and whisk about 1 minute. Transfer the mixture into a bowl and add all remaining ingredients. Mix thoroughly. Pour into the partially baked crust and bake another 30 minutes, until the quiche looks puffy and set. Let stand five minutes before cutting. Serves 4 as a main course, 6 to 8 as a first course.