Spring eating is finally upon us, and we’re happily embracing all the first foods of spring. Tender greens, mushrooms, and onions galore are some of the seasonal highlights I most enjoy. I’ve found that one of the best ways to feature these spring ingredients is with a simple quiche recipe. Just right for a spring brunch or dinner, or as something to feature on the Easter table, this moist and cheesy quiche pairs lightly sweet sauteed leeks with earthy mushrooms and plenty of nutty Gruyère. Quiche is surprisingly forgiving, so head out to your local market and experiment with whatever’s fresh!
Mushroom and Leek Quiche with Gruyère
makes 1 quiche¨
for the crust
1 1/4 cup all-purpose flour
1/2 teaspoon sea salt
8 tablespoons butter, cut into cubes
1 tablespoon sour cream
up to 4 tablespoons ice water
In the bowl of your food processor, combine the flour, and sea salt. Cut in the butter by pulsing several times. Mix the sour cream and water, and then drizzle in to the dough and pulse several times.
Turn the dough onto a lightly-floured work surface and gather into a ball. Flatten into a 4 inch disc and wrap tightly with plastic. Refrigerate for 30 minutes to an hour.
Preheat the oven to 400 degrees. Liberally butter a 9 inch tart or quiche pan and set aside.
On a lightly floured surface, roll the dough into an 12 inch circle. Fold the dough into quarters and unfold inside the prepared tart pan. Fold any overhanging dough into the sides to reinforce. Poke all over with a fork, place a sheet of foil inside, place onto a rimmed baking sheet, and bake for 7 minutes. Remove the foil and bake for 2 minutes more.
Remove from oven and set aside while you prepare the filling.
for the filling
2 small leeks, trimmed, washed, and thoroughly cleaned
2 cups sliced mushrooms, brushed clean with stems removed
2 tablespoons butter
1/3 cup sour cream
2/3 cup whole milk
1 cup Gruyère, grated
1/2 teaspoon sea salt
1/2 teaspoon fresh-ground pepper
Preheat oven to 375 degrees.
In a medium skillet heat the butter over medium-high heat. Add the leeks and sauté for 7 minutes, or until the leeks are slightly translucent and have browned on the edges. Add the mushrooms and cook, stirring occasionally, for another 5 minutes, or until the vegetables have released some of their juices.
Meanwhile, beat the eggs, sour cream, and milk in a medium bowl. Add the sauteed vegetables (minus any released water), and stir. Add the Gruyère and stir. ¨¨Place the quiche shell onto a rimmed baking sheet, gently pour the egg mixture into the shell. Bake for 30 – 35 minutes, or just until the quiche has set up in the center.
Cool for 15 minutes, slice, and serve.
More from Brooklyn Supper on Babble:
17 Festive Rainbow Recipes for Spring