For the Pastry
- 1 1/2 cups all-purpose/cake flour
- 1/2 tsp salt
- 1/2 cup Kerrygold Original Irish Butter
- 6-8 tbsp cold/ice water
For the Filling
- 2 tbsp Kerrygold Original Irish Butter
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- 250g medium leeks, finely sliced
- 1/2 medium yellow onion, finely chopped
- 300g portabellini or button mushrooms, sliced
- 2 tsp dried Italian herb mix, divided
- Salt and Pepper to taste
- 2 tbsp chives, finely chopped
- 4 large eggs
- 3/4 cup milk
- 1/4 cup cream or substitute with milk
- 1 tsp salt
- 1 tsp wholegrain mustard
- 1/2 cup Kerrygold Vintage Cheddar, grated
For the Pastry1. Sieve or whisk together the flour and salt.
2. Grate the chilled butter into the flour mixture, then cut it in with a sharp knife or pastry cutter. This can also be done in a food processer or stand mixer if you wish.
3. Add the cold water, one tablespoon at a time, and mix until the dough comes together.
4. Place the dough onto a lightly floured surface and roll out into a circular shape, a little larger than the pie dish you are planning to use. (I used a 26cm dish)
5. Place the dough into the pie dish and ensure that the bottom and sides are covered. Trim any excess pastry around the edge, leaving a little to allow for shrinkage while baking, then dock the bottom with a fork and place in the freezer for around 30 minutes while you preheat the oven and prepare the veggies for the filling.
6. Preheat the oven to 230°C. Then blind bake the pastry for 10 - 15 minutes until the edges start turning slightly golden and there are no 'wet' patches.
7. Remove from the oven and let cool for a few minutes while you prepare the remainder of the filling. Reduce the oven temperature to 190°C and place the pie dish onto a baking sheet for ease of handling once filled.
For the Filling8. While the oven is heating and the pie crust is chilling, prepare your veggies for the filling.
9. Place the butter, olive oil and garlic in a large pan and bring to medium heat, then add the leeks, onion and mushrooms. Season with the herbs and some salt and pepper and cook for around 5 minutes until the veggies begin to soften. Add the chives at the end and stir through.
10. Next, place the mixture into a strainer above a bowl and drain any liquid and allow to cool while the pastry is blind baking.
11. Once the pastry case is baked and cooled, add the eggs, milk, cream, salt and mustard to a bowl and whisk to combine. Add the grated cheese (reserving a little to sprinkle on top) and mix through.
12. Finally, add the leek and mushroom mixture to the egg and cheese mixture and stir through, then gently pour into the pastry case.
13. Sprinkle with the reserved grated cheese and bake for 30 - 35 minutes, until the quiche is golden and the centre is set.
14. Place on a wire rack to cool for around 10 - 15 minutes, then serve and enjoy!
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