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leek, mushroom and oven-roasted tomato quiche

4 December 2015 by Dominic Franks

… we had a very drunken Soho night earlier this week which has pretty much ruined us.  Why is it that now that i’m slightly older I just can’t take my booze without needing a whole day to recover and why is it that the only way to recover is with properly crap comfort food?  We stumbled into the flat at some un-earthly hour and ravaged the cheese-on-toast like we’d just invented it and then fell asleep with crumbs around our mouths and cheese in our beards and then the following day we actually worked from home and basically ate bread and fried eggs and tinned soup all day… it’s possible we had two lunches… then had pizza for dinner and was in bed by 6pm.  Pure joy.  There must be something about the carbs and greasy food that sops up the excess alcohol and converts it into vitamins to make you feel better… at least that’s what i’m saying to myself…

leek, mushroom and oven-roasted tomato quiche
you all know I love a quiche so when the good people at British Leeks asked me to develop recipes for them as their Leek Ambassador I knew that one of the recipes would have to be a quiche.  Many people think quiches are just a summer pic-nic dish but I love them served warm in the autumn and winter too and during this period prior to Christmas it’s actually lovely to have something light and vegetarian for dinner.  It’s also a great quiche to freeze and bring out when the hoards do finally arrive and you need something quick. This quiche is phenomenal and it’s the reason I make this same quiche, with different fillings, every year. It’s a recipe slightly adapted from the quiche my mum always served and still serves to this day at all family functions. It’s a stunning quiche

which both the vegetable fillings and the cream mixture can easily be changed. If you’re not a fan of cream or are trying tout back on a little richness then using try cottage cheese or creme freche. Whatever you try, try it. You won’t regret it.

for the pastry
250g plain flour
100g butter
50g finely grated strong cheddar cheese
water to mix

for the filling
6 or 7 Spring onions – chopped
2 medium leeks – finely sliced
150g chestnut mushrooms – finely sliced
1 vine of baby tomatoes (keep the toms on the vine)
butter and olive oil
fresh thyme
fresh chives – finely chopped
salt and pepper
4 eggs – beaten
150ml single cream
100ml soured cream

pre-heat the oven to 150C and place your tomato vine in a small oven proof dish, drizzle with olive oil, season and throw on some fresh thyme and gently roast for 30 mins, then remove from the oven and set aside

i’m using a 25cm, 3cm deep fluted tin with a loose bottom which i’ve greased well

start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is. Wrap in cling film and pop in the fridge for at least 30 minutes

in a large pan gently melt a generous amount of butter with a little olive oil and throw in the spring onions and the leeks and let them sweat for a little until they begin to soften, then add a little salt, then turn up the heat a little and saute them further, then add the mushrooms and plenty of pepper and let them all sweat together until the mushrooms are beginning to soften and turn golden. Turn the heat off the pan and let the veg cool a little

now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 150C

once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream… pour the leek mushroom mix into the pastry case followed by the cream egg mix and then gently lay the tomato vine on top and bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool. The quiche should easily slide out of the tin.

as this is my mum’s go-to recipe and i’ve inherited my love for it from her so i’m linking it to Inheritance Recipes, hosted by Pebble Soup and Coffee and Vanilla, which has the theme of Eat Your Greens.

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: British Leeks, christmas, cottage cheese, cream, healthy, healthy eating, leek ambassador, leeks, mushrooms, oven roasted tomatoes, quiche

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Comments

  1. Shelly Loves Tea says

    4 December 2015 at 11:55 am

    This recipe sounds amazing thank u. I have lots of leaks and this is the perfect recipe for them

  2. Kevin Chambers-Paston says

    4 December 2015 at 12:44 pm

    What a beautiful-looking quiche! My mum always made quiches too and I make mine according to her recipe now. It must be a mum thing!

    BTW, we really should get together for a few drinks in Soho sometime. Sounds like you guys have a blast!

  3. Sally Sellwood says

    4 December 2015 at 1:34 pm

    Only a day to recover? It takes me a week these days. Quiche looks delish.

  4. belleau kitchen says

    4 December 2015 at 3:18 pm

    Thanks Shelly… I adore leeks and always have them in the fridge!

  5. belleau kitchen says

    4 December 2015 at 3:19 pm

    thanks Kevin.. YES!!! When shall we meet? That would be fab!

  6. belleau kitchen says

    4 December 2015 at 3:19 pm

    I know, I am still feeling the effects of it all… so old…

  7. Kate Glutenfreealchemist says

    4 December 2015 at 4:38 pm

    You can't beat a good quiche! Looks lush….
    Not sure it ever took me less than a day to recover. Even as a teenager I was hung over for a week! Pleased to see you are still risking it at all…… One glass and I'm frazzled x

  8. Charlene Flash says

    4 December 2015 at 9:15 pm

    Salivating, looks divine. You know, I adore quiche and leek too 🙂 x

  9. Jean | DelightfulRepast.com says

    5 December 2015 at 2:58 pm

    Dom, you made me think of the first episode of Jeeves and Wooster, with Jeeves's remedy for “gentlemen who have had a late evening.” Brilliant! This quiche looks like something I need to have today! Why have I never thought to put leeks in a quiche? I love leeks!

  10. belleau kitchen says

    5 December 2015 at 3:25 pm

    I mean a day in bed is all I can afford but to be honest i'm still broken!

  11. belleau kitchen says

    5 December 2015 at 3:27 pm

    thanks Charlene… we do love our leeks!

  12. belleau kitchen says

    5 December 2015 at 3:28 pm

    I know exactly what you're talking about… I have always seen myself as a gentleman!

  13. Tricia Buice says

    5 December 2015 at 11:34 pm

    This is a beautiful quiche Dom – truly one of the prettiest I've ever seen. Glad you had a fun night out – it's nice to be bad every now and then – thanks for the giggle!

  14. My Little Space says

    6 December 2015 at 12:21 pm

    Gosh, how I wish to have a slice of this ! Salivating. Wish I can bake more often.
    Blessings, Kristy

  15. SavoringTime in the Kitchen says

    8 December 2015 at 1:58 pm

    This is a beautiful quiche! I love the string of tomatoes roasted right on the top. So pretty and it sounds delicious. Love this type of meal.

  16. Virginia says

    8 December 2015 at 4:57 pm

    I'll try it this weekend. I'm sure it'll taste DELICIOUS!

  17. Choclette Blogger says

    10 December 2015 at 4:20 pm

    Ooh yes Dom. I love a good quiche and this looks superb. It was one of my mother's regulars when I was growing up too.

  18. Karen Booth says

    13 December 2015 at 5:06 pm

    Yes please! My kind of tart darkink! And what a take of drunken debauchery ???????????? hahaha!

  19. Margot says

    1 January 2016 at 6:29 pm

    Delicious and beautiful as well. I really like idea of adding cheese to the crust, very clever!
    And thank you for submitting this recipe to our Inheritance Recipes challenge.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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