Mushroom, leek and cheese quiche

Serves 6 (generous portions) or 8 (skinnier ones)

Prep and cooking time: about 1 hour in all

This savoury tart is delicious served warm, perhaps with a green or tomato salad. A metal tart tin works better than a china one as it conducts the heat quickly so the pastry crisps up and stays that way. It also helps to set the tart tin on a hot baking dish/sheet.

One neighbour who taste-tested this said it was ‘wonderful – one of the best quiches I’ve ever eaten’.

If you use standard button mushrooms be sure to check the seasoning as they have less flavour than dark, flat, field mushrooms. A mixed pack of wild mushrooms would be super-tasty.

Ingredients

1 packet of shortcrust pastry or a pre-baked tart case

50g salted butter, plus extra to grease the tart tin if baking yourself

250g mushrooms, sliced; either field mushrooms (peeled and stalks trimmed) or brown/white button mushrooms (just wipe tops and trim stalks if necessary)

4 leeks, trimmed, white/pale green parts only, finely sliced

sea salt and freshly ground black pepper, to season

3 medium/large eggs

284ml double cream

150g strong cheese (eg, cheddar, gruyère or a mix, with a bit of parmesan if available), grated

1 heaped tsp wholegrain mustard (optional)

Method

1. Lavishly butter the metal tart tin, smearing the fat into the corners.

2. Roll out the pastry on a floured surface to a round, about 5 cm larger than a 25cm tin. (You can use a smaller, deeper tart tin, in which case increase the cooking time.) Use a rolling pin to lift up the pastry, then drape it over the tart case so there is an overhang of pastry on the sides. 

3. Make a small ball of pastry scraps, dip the ball in flour, then use it to push the pastry into the sides and corners of the tin. Chill the pastry case in the fridge for 20 minutes.

4. Preheat the oven to 200C/180C fan/gas 6 and set a baking tray in the oven to heat.

5. Melt the butter in a pan and add the mushrooms, cook for around 5 minutes and then add the leeks and cook for another 5-8 minutes, on a low heat stirring frequently, until the leeks are soft. (The mushrooms absorb most of the butter but you don’t need to add extra as the leeks cook perfectly.) If there is any liquid in the pan, bubble it up on a high heat for a minute or two to reduce. Season lightly with salt and pepper, then set aside.

6. Take the pastry case from the fridge. Lightly prick the base with a fork, line the tart case with a large circle of foil, pushing it into the corners and covering the rim. Fill with baking beans or rice and blind-bake the tart for 20 minutes, then take it out of the oven and remove the paper and beans. Return it to the oven and continue to cook for 5-10 minutes until biscuit brown, then remove from the oven.

7. While the tart case cooks, beat the eggs in a bowl and gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Add the mustard, if using, check the seasoning again, then tip the filling into the tart case. Sprinkle with the rest of the cheese.

8. Bake for 20-25 minutes until golden brown and set – it’s fine to be just soft in the centre as it goes on cooking a little when you take it out. (Allow about 7 minutes longer if you are using a smaller, deeper tart tin.) Leave to cool for 10 minutes or so, then carefully remove the outer ring (in case the metal is still hot) and slide the tart on to a warm plate to serve.

Tip Ideally eat this fresh from the oven, but you can refrigerate for 2-3 days. Let it come to room temperature before you eat, or pop it in a hot oven (180C/160C fan/gas 4) for 5-10 minutes to warm slightly. Not recommended for freezing.