Description
Hearty jamie oliver mushroom quiche combines rustic French countryside flavors with simple ingredients and elegant preparation. Creamy eggs, earthy mushrooms, and buttery pastry create a delightful meal you will savor with each perfectly balanced bite.
Ingredients
Scale
- 2 eggs
- 280g (9.9 oz) plain flour
- 140g (4.9 oz) cold butter, cut into pieces
- 25g (0.9 oz) butter
- 284ml (9.6 fl oz) double cream
- 140g (4.9 oz) gruyère cheese, coarsely grated
- 250g (8.8 oz) chestnut mushroom, sliced
- 4 leeks, sliced and washed
Instructions
- Pastry Preparation: Combine flour and chilled butter in a mixing bowl, using fingertips to create a breadcrumb-like consistency. Introduce ice-cold water gradually, forming a cohesive dough ball that can be used immediately or refrigerated.
- Dough Shaping: Flour a work surface and roll the pastry into a circle slightly larger than the tart pan. Transfer carefully using a rolling pin, allowing excess dough to hang over the edges. Press dough meticulously into pan corners and edges, then refrigerate for 20 minutes to stabilize the structure.
- Crust Preparation: Preheat oven to 400°F (200°C). Perforate the tart base with a fork, then line with parchment paper and ceramic weights. Bake for 20 minutes, remove weights, and continue baking for 5-10 minutes until achieving a golden-brown appearance.
- Vegetable Sautéing: In a skillet, melt butter and sauté leeks over medium heat until softened. Increase heat, add chestnut mushrooms, and cook for an additional 5 minutes before removing from heat.
- Filling Creation: Whisk eggs thoroughly, gradually incorporating double cream. Blend in the leek and mushroom mixture, adding half the gruyère cheese. Season to taste and pour the filling into the pre-baked tart shell, distributing the remaining cheese evenly across the surface.
- Final Baking and Serving: Bake the quiche for 20-25 minutes until the filling sets and develops a rich, golden-brown color. Allow to cool within the pan, trim excess pastry edges, then remove and slice for serving.
Notes
- Butter Temperature Matters: Use chilled butter for a flaky, tender pastry crust that creates delicate, melt-in-your-mouth texture.
- Gentle Dough Handling: Avoid overworking the pastry to prevent tough, dense results; touch the dough minimally when mixing and shaping.
- Blind Baking Technique: Prebaking the crust with weights prevents a soggy bottom and ensures a crisp, golden base for your quiche.
- Moisture Control: Sauté mushrooms and leeks thoroughly to remove excess water, preventing a watery filling that could compromise the quiche’s texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg