Mushroom and Leek Quiche

A quiche is the perfect breakfast, brunch, lunch or dinner. Easy as that, you can basically make it work for any meal. It’s easy to make, easy to adapt to what you have in your fridge and to your tastes, and from my point of view, delicious.

For this one in particular, I tried to create a crust that is bit more calorie-friendly, so, not as heavy as a regular one. I did not want to compromise the taste either, so I came up with this addition of Greek yogurt. Let’s get into the recipe.

Ingredients:

Dough:

• 200g wheat flour
• 50g butter
• 120g Greek yogurt
• 4g salt

Filling:

• 180g mushrooms ( I used a mix of champignons, porcini and chanterelles)
• 80g leek
• 12g ghee
• 4 eggs
• 80g ricotta
• 60 ml milk
• 1/2 tsp of thyme
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• salt and pepper to taste

Method:

1. Start by making the dough. Add the flour, cold butter, cubed, the yogurt and the salt in a bowl. The purpose is to mix them all up until they form a ball. There is no need to knead this dough. You can also use a food processor for this. After you have formed a ball, wrap it in plastic wrap and put it in the fridge for half an hour.
2. While the dough is in the fridge, we can start working on the filling. Chop the leeks. If your are using fresh mushrooms, give them a chop too, I used frozen.
3. In a pan, add the ghee, and when it is hot add the leeks and the mushrooms to sauté. Add salt, pepper and some thyme. I sautéed until all the moisture in the pan was gone and then set aside.
4. Next, we can move on to the liquid part: beat 4 eggs with the milk. Add the oregano, and a bit more salt and pepper. Adjust to your tastes.
5. Lets get back to the dough. Take it out of the fridge and roll it in the shape of your pan. To make my life easier, I rolled mine directly on the parchment paper and then put it in the tray. Because we will add quite some liquid, we are going to par-bake. So put some parchment paper on top of the dough and add baking weights or chickpeas, rice, sugar, what you have. Place the tray in the preheated oven at 180C for 10 minutes.
6. Remove the tray from the oven and place the mushroom and leek mixture on the dough. Then crumble the ricotta cheese and add the egg mixture. Place it back in the oven for 25-30 mins. You can check when it’s done by inserting a skewer in the filling; when it comes out clean, it’s done.

You can serve it warm or cold, both ways it’s delicious. I really loved this combination with the mushrooms and leeks and the ricotta. You can also switch the cheese with goat cheese and it will be amazing as well.

Hope you try this one out. I personally like this crust a bit more than the regular one I see everywhere. This one is not as crumbly, but still has the beautiful butter flavour. It was really good after it cooled down as well, and it is a bit more macro friendly.

Hope you enjoy!