Tuesday 2 April 2013

Leek, Mushroom and Sweetcorn Quiche

A House of TulStig Recipe to start the week (well the working week)




Pastry.
For this I often buy and use a standard flaky pastry (ready rolled) from the supermarket (Lidl do an excellent one here in Spain). If using this I bake it blind before adding the filling.

Alternatively here is my favourite, tried and well tested,  shortcrust recipe

125g / 4oz plain flour
125g / 4oz wholemeal flour
150g / 5oz butter (room temperature)
1 medium size FREE RANGE egg.

Mix the two flours in a bowl and add the butter. Rub between your fingertips until you have a fine breadcrumb-type consistency. Add the egg and using a rounded knife blend the mixture together. Bring it together into a ball and place in the centre of a buttered and lined 25cm/10in flan tin (the ones with the loose bases are best, or even a spring-form tin).  Using your fingers spread the mix out and up the sides of the tin until it is evenly covered.

To ensure the pastry is firm when cooked it is a good idea to blind bake it for about ten minutes at the same heat as the quiche will be baked at later.

Filling. 

1 large leek, chopped
half a dozen button mushrooms, sliced.
1 small tin of sweetcorn.
3 large eggs
pinch of basil
pinch of oregano
freshly ground pepper to suit your taste.

Preheat the oven to 180C / 350F / gas mark 6.
Lightly fry (sauté) the leeks and mushrooms, and leave to cool slightly. In a medium sized bowl beat the eggs together with the herbs and pepper to taste (I like a peppery taste so add lots!) .  Add the fried ingredients and stir together until everything is well mixed. Pour the mix into the pastry case and bake in the centre of the oven. Cook for about 20 minutes - until the filling is set (to test this you can use a skewer or cocktail stick. If it is clean when you stick it in and pull it out of the centre the quiche is ready.

This can be eaten hot or cold and served with hot veggies or a salad. Perfect for winter, spring, autumn or summer.

ENJOY!



4 comments:

  1. YUM!! Not so sure about the Swiner though? I thought you were a Veggie?? ; P

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    1. Thank you for commenting -no more swiners- Goodness but I need a proof reader!

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  2. Awesome! Thanks, Mark ... printing it off now so I can make it. :)

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    1. No worries - Let me know how if comes out! I hope you enjoy it. <I must say I like mine with extra brown pepper!

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