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Recipes from my Lincolnshire kitchen

leek, mushroom and oven-roasted tomato quiche

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… 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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Comments

  2. Kevin Chambers-Paston says

    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!

  7. Kate Glutenfreealchemist says

    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

  9. Jean | DelightfulRepast.com says

    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!

  13. Tricia Buice says

    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!

  19. Margot says

    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.