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A simple, savoury, yet yummy ham leek and mushroom quiche made with homemade pastry that is perfect for any time of the day!
Quiche
This ham leek and mushroom quiche recipe has a delightfully lovely taste – very rich but so delicious.I find that quiche is one of those meals that you can have at lunch, dinner, or as a mid afternoon snack. They are so delightful and full of flavour if made correctly, and there are so many flavour combinations that you can try, just like my bacon brie and tomato quiche!
If I am completely honest I have never been a fan of shop bought quiche. I don’t really know why I don’t like them, but I always found there was too much of the egg mixture.
Filling
Ham, leeks and mushrooms together provide a delicious quiche fillings, they just all work so well with the egg and pastry! I never used to be a fan of mushrooms in quiche but this flavour combination changed my mind!
I used sliced ham in this quiche which I roughly chopped and placed in the mixture. My ham was honest roasted but you can use plain, peppered or some maple glazed would work beautifully!
Other flavours
You can of course use different meats other than ham or if you wanted to keep this a vegetarian quiche, you can just leave the ham out! As with all of my recipes, you can change the ingredients to suit you!
Pastry
The pastry is very easy to make at home, or you can use a shop bought case – its completely up to you! There is nothing wrong with a bit of cheating in baking/cooking, everyone does it!
Blind baking
If using homemade pastry, it does require a bit of blind baking but it is so simple it’s nothing to worry about. A lot of people worry about blind baking as it sounds like a tricky concept but its not at all.
Simply pop some parchment paper on your pastry, fill the tin with baking beans (uncooked rice works well too!) and bake for 20 minutes. You then remove from the oven, remove the paper and beans/rice then cook uncovered for an extra 5 minutes – done! Don’t overthink it, it will be delicious! Enjoy the recipe! x
Ham, Leek and Mushroom Quiche
Simple, savoury, yet yummy quiche made with homemade pastry and a delicious flavour that is perfect for any time of the day!
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Category: Main Course, Savoury
Type: Tart
Keyword: quiche
Prep Time: 1 hour hour 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 4 people
Author: Jane's Patisserie
Ingredients
- 175 g plain flour
- 75 g unsalted butter plus extra for cooking
- 2 leeks medium size
- 8 - 10 white mushrooms
- 4 - 6 slices of ham
- 250 g grated cheese
- 100 ml double cream
- 2 eggs
- Salt
- Pepper
Instructions
Pastry
Rub together the plain flour, pinch of salt and unsalted butter until you have a soft breadcrumb texture
Add enough cold water to make the breadcrumb mixture join together to make a firm dough and then rest this in the fridge for 30 minutes - I find it easier to form it into a relatively flat circle to be able to roll it out easier later, and then wrap it in clingfilm to protect it in the fridge
Grease and flour a tart case
Roll out the pastry on a lightly floured surface and line the tart case - you don't have to trim off the edges as the pastry will shrink away when cooking so this prevents that
Chill again in the fridge
Quiche
Preheat the oven to 190C (180C fan)
Remove the tart case from the fridge and line it with baking parchment and fill with baking beans or uncooked rice
Place on a baking tray and bake for 20 minutes, remove the baking parchment and beans, and bake for a further 5 minutes
Once cooked, leave to cool
Prep the leeks by pealing the outer layers, chop off the bottom root and the leaves so you're left with the solid bit in the middle and wash thoroughly.
Prep the mushrooms by washing and chopping into small slices
Using a knob of butter, cook them in a pan on a medium heat until the leeks and mushrooms have cooked through
Sprinkle cheese onto the base of the tart case - I use roughly 150-200g of it (depends how cheesy you like it)
Tear up pieces of the ham and place on top of the cheese so the base is covered in ham
Put the leek/mushroom mixture on top of the ham and spread it out evenly
Sprinkle the rest of the cheese on top - it'll make the quiche nice and brown once its cooked
In a jug or a bowl, mix the double cream and the eggs together and pour over the top of the quiche evenly
Place in the oven and cook for 20 minutes and check its progress. If it has browned nicely and has stopped wobbling so much it is ready, if not put it in for another 5 minutes.
ENJOY!
Notes
- You can leave the meat out if you're a vegetarian, or swap it for a different meat if you prefer!
- I often serve my quiche with a light salad, or if for dinner it would be some homemade potato wedges too!
ENJOY!
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J x
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