Inspired by Tastespotting (Courtesy of Ms Emily Knowles, I can now waste even more hours food-blog-browsing), I decided that it was about time I used my new pyrex pie pan.
I give you: Leek and Mushroom Quiche!
Yea... My food photog skills leave a little to be desired.
Anyway, the crust is amazing and super duper easy to make. It's perfectly crisp and flaky, and you don't even have to pre-bake it. The filling was okay, but I think I'm missing something, it was kind of like eating an omelet in a crust. Plus, I just dumped the cheese on top which was clearly not a good idea because it rose like a tent and then when I cut into it it went pffffft and flat.
The crust: (from various sites...)
1 + 1tbs flour
1 stick/ 1/2 cup of cold butter
1/2 tsp salt
1/4 cup cold water
Cut the butter up into little pieces and rub into flour/salt mixture. When it's all crumbly, squash it together to make a big ball of dough, adding a little water at a time to stick it. You might not need all the water. Anyway, once you have it in a big ball, flatten it a little on some cling film (and cover) and leave it for an hour.
... 1 hour later
1 leek, sliced
Big handful of mushrooms, sliced
1/2 cup milk
1 tsp salt
1 tsp pepper
1/2 cup grated Parmesan
1/2 cup grated sharp cheddar/Gruyere
Pre-heat oven to 475 F.
In a pan, sautee the leek until it's mostly cooked, then add the mushrooms for a minute or two.
Remember that dough? Roll it out and line your pie tin with it. Throw the leek/mushroom mix in, though you might want to reserve some mushrooms for decorating. I didn't. Mix the eggs, milk, cheese and seasonings, and pour over.
Bake for 25 minutes.
Working on the kinks on the innards guys, but it's pretty good. Let me know if you figure it out!