Officially, Lent started on Ash Wednesday, I am starting it today with usual Sunday cooking with my favourite Facebook group One Globe One Meal One Day & Many Cooks as the topic is Quiche. Forty days without meat and alcohol. I have never done it before, let’s see if I manage. So please do not expect any meat meals next month.

I decided for Leek, Mushroom & Gruyère Quiche I had found on BBC Good Food. Gruyère the Swiss cheese imparts a creamy consistency and slightly nutty, salty flavor to the quiche. If you can‘t get gruyère at your local store, Emmentaler, another cheese made in Switzerland, may also be substituted for gruyère.

Because I like many colours on plate, I made my favourite carrot salad with it. I love this salad! It is simple, but very tasty and addictive. All together created harmonic combination and gustatory pleasure.

mitzi's foodoo

Ingredients: 25g butter (I used 2 tbsp olive oil) / 4 leeks, sliced and washed / 250g pack chestnut mushrooms, sliced / 2 eggs / 284ml double cream / 140g Gruyère, coarsely grated / For the pastry: 280g plain flour / 140g cold butter, cut into pieces / For the salad: 500g carrot, washed and shreded / handful of parsley leaves / 3 garlic cloves / 3 tbsp lemon juice / 1 tsp Dijon mustard / 4 tbsp olive oil / freshly ground pepper / 1 tsp sea salt

Preparation method:

  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly.

    mitzi's foodoo

  2. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away. I do not owe a rolling pin, therefore I always use a cleane wine bottle.

    mitzi's foodoo

  3. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin.
  4. Use your rolling pin to lift it up (in my case, the crémant bottle), then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
  5. Heat oven to 200C/fan 180C/gas 6.
  6. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften.

    mitzi's foodoo

  7. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat. If you do not have a big pan, you might do this in two parts.

    mitzi's foodoo

  8. Take the pastry out of the fridge, lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans.

    mitzi's foodoo

  9. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  10. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese.
  11. Season with salt and freshly ground pepper, then tip the filling into the tart case.
  12. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown.
  13. In between, toss the carrot and parsley in a salad bowl.
  14. Whisk together the olive oil, lemon juice, Dijon mustard, freshly ground pepper, sea salt and crushed garlic.
  15. Pour the dressing over the carrot and parsley. Sometimes I top with roast sunflower seeds.
  16. When the quiche is ready, leave to cool in the case, trim the edges of the pastry, then remove and serve in slices with the salad.

mitzi's foodoo

4 Responses to “BEGINNING OF LENT”
  1. MC says:

    well i can see you gave up our experiments with using healthier flour like spelt and similar that never holds the tart together… 🙂 i can’t imagine you without food but i like it a lot and i cross the fingers and i am very much looking forward to your tasty vegetarian recipes haha. thanks for posting this recipe i was going to make quiche and this is may favorite.
    P.S. sorry but i doubt emmentaler can beat gruyère

  2. hahaha, i found out the trick how to move the pastry from the board to the baking tin. next time we can give it a try again with the “healthy” flour. but not after/before a party. 😀
    regarding substitution, well, i’m not big fan of it either and agree with you. in this case it is more about melting capabilities than the taste.

  3. Thank you, thank you, thank you!!! Nice meatless quiche. I’m getting a little bit sick of my spinach version. By the way, hats off to you and no meat resolution during lent. I am a hardcore Catholic and I’m skipping meat only on Fridays (that’s the official Catholic rule). So now God will like you more than me!!! 😀 Although I seriously doubt you can keep the no alcohol “rule”. :))

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