Leek Quiche

Finally, I found a way to use that last leek.   I love pastry but hardly ever make it as my husband isn’t keen on it.    As he was out for the evening, it was a perfect opportunity to enjoy leek and pastry together.    I decided I would make a healthy quiche.  I used margarine instead of butter in the pastry, and used wholemeal as well as white flour.   Well, that was not just to be healthy.   I find wholemeal flour gives the pastry a lighter crumblier texture.    I also decided to used skimmed milk and no cream for the filling.  However, if you look at the list of ingredients you’ll see there is one thing that I cannot claim is healthy – yes, 80g of mature cheddar cheese.    Well, this quiche is supposed to serve 2, so that is only 40g of cheese each.   I could tell you how much fat that contains, but I won’t.   I’ll just tell myself that the lack of cream itself is enough to make it healthier than the average quiche.   You could even serve this with potatoes and then you could make it serve four, although they would be rather small portions.   I have to admit, I ate it just with salad, and enjoyed it so much.   Even without the cream it still tasted deliciously creamy and so I helped myself to a second helping, and, later on, a third helping, which was perhaps a little too much, but I was going out the next day, and I didn’t want it to just sit in the fridge and then go to waste.

As this uses up my last leek and all the other ingredients are things most people already have in the cupboard/fridge, I am linking it to Frugal Fridays at Fuss Free Flavours.  I am also linking to Lets Cook with Leftovers at Simply Food.

 

 

 

 

 

 

 

 

 

 

Ingredients – Serves 2

Ingredients for Pastry

50g wholemeal flour

60g white flour

45g margarine or butter

Pinch of thyme

Pinch of Salt

Ingredients for the Filling

1 leek, sliced

6 mushrooms, sliced

80g mature cheddar cheese

80ml skimmed milk

1 egg

1/2 tbsp flour

Black pepper

1/2 tsp dried thyme

How to Make Leek Quiche

1. Make the pastry.   Mix the white and wholemeal flour with the salt and thyme.   Cut the margarine into chunks and rub it into the flour.  Add a drop of ice-cold water – just enough to bring the pastry together.  Wrap in cling film and put in the fridge for half an hour.

2. Lightly butter an oven proof dish.  I used a rectangular dish 18cm by 12cm.

3. Roll out the pastry until it is about 1/2cm thick.   Line the dish with the pastry.   Use a fork to prick the pastry well. Place in the oven at about 200c for 20 minutes.

4. Heat a little oil in a pan.   Fry the leeks until soft then add the mushrooms, herbs and black pepper.   Cook a little more till they are also soft but haven’t shrunk too much.   Take off the heat and leave to cool slightly.

5. Beat the egg and add the milk.   Beat well together.  Mix the leek and mushroom mixture into the egg.  Grate the cheese and mix in the flour.   Add the cheese mix to the egg and mix all the filling ingredients together.

6. Fill the pastry case with the filling and return to the oven for about 30 minutes.  Use a skewer to check if the filling is ready.

7. When the quiche is cooked, take it out of the oven and leave to stand for about 10 minutes before serving with salad.

Broccoli and Cheese Quiche with Mashed Potato Crust

Taste and Create always gives me the perfect chance to make something a little different, and that’s exactly what this recipe is.    It’s a quiche, but without any pastry, just a crust made of mashed potato.   Now, I love pastry, so that wasn’t why I decided to make it, no, I was just curious about the potato crust.   The potatoes are boiled and mashed and then the mash is spread around the inside of the tin.    It’s then baked in the oven until it begins to go crispy, before the filling is added, just as you would with a normal quiche.   I was impressed with how it turned out.   I worried that the potato wouldn’t be strong enough and that it would all collapse when I took it out of the tin, but it actually stayed together well.   We managed to eat it all in one evening too.    I was intending to take the leftovers to work for my packed lunch but unfortunately I was just too greedy.   I don’t think it would carry as well as a pastry quiche but I’ll never know…So, the final question, will I be replacing pastry with potato regularly now?   I have to say, I love pastry, and it does provide a firmer base for the filling, so as much as I enjoyed this recipe, both making it and eating it,  I think for a quiche, pastry does have the edge.

Anyway, this recipe is all thanks to Carol at No Reason Needed, who I was paired with this month.   To see the original recipe and her other wonderful creations, have a look here.

Crust Ingredients

2 medium-sized potatoes

Oil

40ml milk

Salt

Black pepper

Filling Ingredients

3 eggs

3 tbsp broccoli, cut into small florets

1 small onion, sliced

80g cheese (approx)

Pinch nutmeg

Salt

Black pepper

200ml Milk

How to make Broccoli and Cheese Quiche with Mashed Potato Crust

1. Boil the potatoes until cooked then mash them with a little milk until you have a smooth mash.

2. Lightly oil the inside of a round cake tin or quiche dish.  Spread the mash over the inside of the tin.      Ideally with a spray oil, spray the mash with a light covering of oil.   Bake in the oven for about 30 minutes at about 190C.   The potato should be browned and crispy.

3. Put a layer of broccoli on top of the potato, then sprinkle the slices of onion over the top.

4. In a bowl beat the eggs.   Add the milk, nutmeg, salt, pepper and most of the cheese.   Beat together then pour into the quiche.   Sprinkle the rest of the cheese on top.

5. Return to the oven for another 30 minutes.   Check with a skewer to see if the egg is set.   If necessary cook for a little longer.

6. Serve with salad or vegetables.