Leek and Mushroom Quiche

Leek and Mushroom Quiche

Leek and Mushroom Quiche

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   15 Points
Cuisine
  • Mediterranean
  • French
  • European
  • lunch
  • main course
  • morning meal
  • brunch
  • main dish
  • breakfast
  • dinner
Comments
Ingredients
  • 1/2 cup grated tasty cheese
  • 1/2 cup cream
  • 1 egg yolks
  • 4 eggs
  • 1 Clove garlic
  • 2 leeks
  • 1 teaspoon lemon juice
  • 1 cup milk
  • 250 grams mushrooms
  • 1 cup flour, plain
  • salt
  • 1 tablespoon unsalted butter
Instructions

Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes.

Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside.Slice leeks and mushrooms.Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender.

Spread leek mushroom mixture evenly over pastry.

Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven for about 30 minutes or until set.

Serves 4.

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