Leek Mushroom & Gruyère Quiche

Food Main Courses Starters French Vegetarian

A perfect Summertime dish, great served with salad for a lunch or light dinner

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8 Servings

Ingredients

• 25g Flora Plant Unsalted

• 4 leeks, sliced and washed

• 250g chestnut mushrooms, sliced

• 2 eggs

• 284ml Flora Plant Double 31%

• 140g gruyère cheese, coarsely grated

• For the pastry:

• 280g plain flour

• 140g Flora Plant Unsalted, cut into pieces

Method

For the pastry: tip the flour and Flora Plant Unsalted into a bowl, then rub together until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C.
Heat Flora Plant Unsalted in a pan and cook the leeks for 10 mins, stirring occasionally, until soft. Turn up the heat and add the mushrooms. Cook for 5 mins, then turn off.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
While the tart case cooks, beat the eggs in a bowl, then gradually add the Flora Plant Double 31%. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

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