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Simple, savoury, yet yummy quiche made with homemade pastry and a delicious flavour that is perfect for any time of the day!
I find that quiche is one of those meals that you can have at lunch, dinner, or as a mid afternoon snack. They are so delightful and full of flavour if made correctly, and there are so many flavour combinations that you can try, just like my bacon brie and tomato quiche!
I have never really been a fan of mushrooms yet in this quiche, the other ingredients mould so well with them that it would be insane to cook it without! The pastry is very easy to make at home, or you can use a shop bought case – its completely up to you! There is nothing wrong with a bit of cheating in baking/cooking, everyone does it!
If I am completely honest I have never been a fan of shop bought quiche – I don’t really know why I don’t like them, but I always found there was too much of the egg mixture and I always thought it was a bit hard to stomach (no offence to those quiche lovers out there!!) but this recipe has a delightfully lovely taste – very rich but so delicious.
Ham, Leek and Mushroom Quiche
- 175 g plain flour
- 75 g unsalted butter plus extra for cooking
- 2 leeks medium size
- 8 - 10 white mushrooms
- 4 - 6 slices of ham
- 250 g grated cheese
- 100 ml double cream
- 2 eggs
- Rub together the plain flour, pinch of salt and unsalted butter until you have a soft breadcrumb texture
- Add enough cold water to make the breadcrumb mixture join together to make a firm dough and then rest this in the fridge for 30 minutes - I find it easier to form it into a relatively flat circle to be able to roll it out easier later, and then wrap it in clingfilm to protect it in the fridge
- Grease and flour a tart case
- Roll out the pastry on a lightly floured surface and line the tart case - you don't have to trim off the edges as the pastry will shrink away when cooking so this prevents that
- Chill again in the fridge
- Preheat the oven to 190C (180C fan)
- Remove the tart case from the fridge and line it with baking parchment and fill with baking beans or uncooked rice
- Place on a baking tray and bake for 20 minutes, remove the baking parchment and beans, and bake for a further 5 minutes
- Once cooked, leave to cool
- Prep the leeks by pealing the outer layers, chop off the bottom root and the leaves so you're left with the solid bit in the middle and wash thoroughly.
- Prep the mushrooms by washing and chopping into small slices
- Using a knob of butter, cook them in a pan on a medium heat until the leeks and mushrooms have cooked through
- Sprinkle cheese onto the base of the tart case - I use roughly 150-200g of it (depends how cheesy you like it)
- Tear up pieces of the ham and place on top of the cheese so the base is covered in ham
- Put the leek/mushroom mixture on top of the ham and spread it out evenly
- Sprinkle the rest of the cheese on top - it'll make the quiche nice and brown once its cooked
- In a jug or a bowl, mix the double cream and the eggs together and pour over the top of the quiche evenly
- Place in the oven and cook for 20 minutes and check its progress. If it has browned nicely and has stopped wobbling so much it is ready, if not put it in for another 5 minutes.
- You can leave the meat out if you're a vegetarian, or swap it for a different meat if you prefer!
- I often serve my quiche with a light salad, or if for dinner it would be some homemade potato wedges too!
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