Quick leek and mushroom quiche
I think everyone likes quiche… with meat, meatless, combinations of seasonal vegetables but I also think that it is rarely prepared because of the dough that requires a lot of time and knowledge. So this idea, which I saw at @beautifully_awaken, was great for me ! Quick, easy, just as tasty… and crunchy!
Short Photo Recipe
Ingredients
- 500 g leeks
- 500 g mushrooms (of your choice)
- 2 tbsp butter
- 6 eggs
- 200 g sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 150 g grated cheese
- 10 phyllo pastry
Instructions
- Clean the mushrooms and slice them.
- Bake mushrooms in a non-stick pan to release the liquid.
- Add the leek cut into rings to the mushrooms.
- When the mushrooms and leeks soften and the liquid evaporates, add butter to stimulate baking and caramelization. When they get a nice golden brown color, move them to cool.
- Mix eggs, sour cream, salt, pepper and nutmeg in a bowl.
- Coat a deep pan or baking sheet well with melted butter.
- Place two phyllo sheets on the bottom so that they cover the bottom and go over the edge of the pan.
- Repeat the process to use up all the sheets. The thickness of the bottom of the quiche depends on the number of layered sheets. Be sure to put at least 6.
- Coat them with butter, every one so that they are crispy.
- Spread the cooled vegetables on the arranged phyllo sheets.
- Pour the beaten egg and cream mixture over the vegetables.
- Sprinkle with grated cheese.
- Twist the edges of the sheets towards the sides of the pan to get a nice edge.
- Brush the edges of the pastry with the rest of the melted butter.
- Bake for about 30 minutes at 180°C.
- Serve with a seasonal salad.
Quiche, leeks, mushrooms,
Did you make this recipe?
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