3 leeks, sliced into rings
30 ml olive oil
Salt and black pepper
500 g mushrooms, sliced
15 ml chopped thyme
150 g Dalewood Wineland Brie™ with Wild Mushroom, cut into slices
100 g Dalewood Boland™ cheese, grated
20 ml cake flour
125 ml Dalewood cream
125 ml Dalewood full cream Jersey milk
Oven roasted baby leeks (optional) and wild mushrooms for garnish (optional)
To make the crust:
Preheat the oven to 180°C and grease a 24 cm quiche dish
Place the flour, icing sugar, salt and butter in a food processor and pulse until the butter is mixed in (like fine breadcrumbs).
Add the cold water and egg mixture while the motor is running (do not add all at once – it may be too much liquid) and mix/pulse until it comes together to make the pastry. Wrap and rest for 30 minutes.
Press the pastry (using your fingers) into the quiche dish OR roll it out on a lightly floured work surface and line your quiche dish
To make the filling:
Sauté the leeks in half of the olive oil until cooked.
Season and remove from pan.
Add the rest of the olive oil and add the mushrooms.
Cook until dry and caramelized. Season.
Combine leeks, mushrooms, grated cheese, thyme and flour in a bowl and mix gently.
In another bowl beat together the cream, milk and eggs.
Season and add to the mushroom mixture.
Spoon the filling into the crust and top with the Brie slices
Bake at 180ºC until cooked and golden brown (±30 minutes)
Garnish with oven roasted baby leeks and sautéed, wild mushrooms
Note: If you like a crispy crust, you can blind bake the pastry for 15 minutes – I find if I bake the quiche lower down in the oven the crust bakes nice and crisp and does not need to be blind baked. Certain quiche dishes also become very hot in the oven and this allows for a crispy crust without blind baking
Courtesy of Christine Capendale