Leek and Mushroom Quiche

Quiche dough

1. Quickly process all the ingredients for the dough in a food processor to form a dough, wrap in cling film and chill for 1 hour.

Topping

1. Clean the mushrooms with a brush or damp cloth and cut into 0.5 cm thick slices.
2. Cut the leek into thin strips.
3. Heat the butter in a pan, fry the leek and mushrooms in it and leave to cool.
4. Preheat the oven to 200°C (fan oven) and meanwhile grease a tart tin (20 cm diameter) with butter.
5. Dust two sheets of baking paper with a little flour and roll out the dough into a circle 1 - 2 mm thick. Remove the dough from the baking paper and place in the tin, cut off the overhanging edges of the dough and then prick several times with a fork.
6. Cut the remaining dough into strips, brush with a beaten egg yolk, sprinkle with a little grated mountain cheese and bake at 200°C (fan oven) for 7 - 8 minutes until golden brown.
7. Mix the mountain cheese, crème fraîche and eggs and season with salt, pepper and nutmeg. Then stir in the leek and mushroom mixture and the chopped parsley.
8. Spread the topping over the dough and bake the quiche for 25 - 30 minutes until golden brown.

Indulgence tip: Our fine duck breast The Duke Filet is an excellent garnish for the quiche! Simply cut into thin slices, fan out on top of the quiche and finish offwith our Twitter Juicepoultry sauce.