Quiche is so simple to make, yet so easy to enjoy. You can make a quiche with as many or few ingredients as you like. I have made quiche with bacon and spinach, onion, and mushroom, spinach and feta, to name a few possibilities. Use a gluten free pie crust and turn it into a gluten free version. So many choices. I have even turned this quiche into tarts and served them at a party as hors d’oeuvres and they were a super hit.
Making the pie crust
This recipe makes 2 pie crusts. I tend to make two quiches, but if you decide to make only one, the second pie crust can be stored wrapped in a plastic wrap. It stays fresh for up to 4 days in the fridge. You can freeze the spare crust wrapped in a plastic wrap, for up to 1 month. Defrost it overnight in the fridge and it’ll come out fresh.
To make the quiche pie crust, cut 1 cup of butter into 1 cm cubes. In a large mixing bowl, mix together 2 1/4 cups of all-purpose flour, and 1 teaspoon of salt. Add the cubed butter to the flour and using a pie crust cutter (or two forks), cut the butter into the flour. The flour will become crumbly.
In another small bowl, beat 1 egg and to it add 2 1/2 tablespoons of water and 1 tablespoon of white vinegar. Vinegar helps the crust get crisp when baked. Add the liquid to the dry ingredients and form a dough. Do not knead the dough. Just bring it together and from a circular shape. If you knead the dough, the crust will become hard. To have a soft crisp crust, it’s best not to knead the dough.
Wrap the dough in a plastic wrap and set it in the fridge for up to an hour. The butter needs to solidify again before you can roll the dough. This will help the crust become soft, yet flaky and delicious.
Rolling the pie crust
Remove the dough from the fridge and divide it into two equal parts.
Sprinkle some flour on a clean surface and roll the dough to form an approximately 10 inch circle. This will fit a 9 inch pie dish and the extra one inch will cover the sides of the pie dish. Using the rolling pin, lift the pie crust and place it onto the baking dish. Using a fork, prick the bottom of the crust slightly and bake the crust in a 400 degree oven for about 5 mins. Pricking the bottom prevents the crust from rising and forming air bubbles.
Baking the crust first means that the quiche will come out nice and crisp at the bottom. If you don’t bake the crust first, there’s a chance it will come out slightly undercooked and soggy at the end. Remove the crust from the oven and let it cool down completely while you make the filling. Turn the oven temperature down to 350 degrees F.
The quiche filling
To make the filling cook 1 cup of leeks (light green and white bits only) in a pan for about 5 mins.
Add 1 cup of sliced crimini (or button) mushrooms to the pan and cook for another 3 mins. Once the mushrooms have softened, add 1/2 teaspoon of dehydrated parsley and 1/2 teaspoon of dehydrated basil to the mix. Remove the pan from the stove and let the mix cool down for about 2-3 mins.
Break apart 100 grams of prosciutto into bite size pieces and add it to the rest of the vegetable mix. You can add salt and pepper to the mix, but be careful with the salt. Prosciutto is quite salty, so you don’t want to add too much salt.
To make the liquid mix. In a small bowl, beat 4 eggs lightly. To this add 1 cup of half and half. Now you are ready to make the quiche.
Place the cooled vegetable and prosciutto mix on the bottom of the partially baked pie shell.
Pour the egg and half and half mix on top of the vegetables. Sprinkle 1 cup of grated sharp cheddar on top of egg mix. Cut 6 cherry tomatoes into halves and place them cut side up on top of the cheese.
Bake the quiche for 30-35 mins. The cheese will have melted and browned a slight bit. Insert a toothpick in the centre of the quiche to make sure that the egg has cooked through. Let the quiche cool down for about 5 mins before you cut it into 6 slices.
Serve with a side or green salad for your next dinner. This leek, mushroom and prosciutto quiche can be enjoyed for a Sunday brunch as well. Make ahead and reheat in a toaster oven or zap in the oven at 400 degrees for 5 mins to heat through.
Leek, Mushroom, and Prosciutto QuicheCourse: EntreeCuisine: FrenchDifficulty: Easy
This leek, mushroom, and prosciutto quiche with its flaky crust, creamy centre, and cheesy top makes a perfect Sunday brunch or weekday dinner. It is perfect for your next potluck.
- Pie Crust (makes 2 crusts) – see notes
1 cup cold butter cut into 1 cm cubes
2 1/4 cups flour
1 teaspoon salt
2 1/2 tablespoons water
1 tablespoon white vinegar
- Quiche filling
2 tablespoons vegetable oil
1 cup leeks sliced (light green and whites only)
1 cup sliced mushrooms (crimini or button)
1/2 teaspoon dehydrated parsley
1/2 teaspoon dehydrated basil
Salt and pepper to taste
100 grams of prosciutto
1 cup of half and half (or milk)
1 cup grated sharp cheddar cheese
6 cherry tomatoes cut in halves
- Pie crust
- In a large mixing bowl, add the flour and salt, and mix well.
- To it add the butter and using a pie cutter or two forks break the butter into bits and mix into the flour. Your flour will look crumbly and you will see bits of butter and that’s ok.
- In a small bow, mix the egg, water and white vinegar.
- Add the water mix into the flour and butter mix and form a dough. The dough will be a little crumbly and tight. Do not knead the dough. Just mix so the flour forms a rough dough.
- Wrap the dough in plastic wrap and put it in the fridge for about an hour.
- Remove from the fridge and divide the dough into two equal parts. One of the crusts can be wrapped back in the plastic wrap and put away in the fridge for up to 4 days or in the freezer for up to a month for later use.
- Sprinkle some flour on your working surface and form the half you are using into a ball. Roll the dough to form a 10 inch circle. Using your rolling pin, lift the dough and place it onto your 9 inch pie dish. Press down slightly so that the crust takes on the form of the dish.
- Prick the bottom of the crust slightly with a fork and bake in a 400 degree oven for about 5 mins. This will ensure that the bottom of the crust comes out crispy when you bake the quiche. Let it cool while you make the filling.
- Quiche filling
- Preheat the oven to 350 degrees F.
- Over medium heat in a pan, add the oil and leeks and cook for about 5 mins.
- Add the spices and salt and mix well. (see notes)
- Remove the mushrooms from the heat and let cool for about 3 mins.
- Add the prosciutto to the pan and combine.
- Pour the mix into the pie crust.
- In a medium mixing bowl, add eggs and beat them so the whites and yellows are mixed.
- Add the half and half (or milk) to the eggs
- Pour the eggs into the pie crust.
- Sprinkle the cheese all over the pie.
- Drop the cherry tomatoes cut face up onto the cheese.
- Bake for 30-35 mins. The cheese should be browned slightly. Prick the cheese with a tooth pick and if it comes out clean, the eggs are cooked and the quiche is ready to be enjoyed.
- This pie crust recipe makes two crusts. One can be frozen wrapped in plastic wrap – or you can make two quiches by doubling the filling ingredients.
- Prosciutto is quite salty, so be careful with the amount of salt you add.
– Check out other entree recipes here.