This hearty quiche is served up with a radicchio and watercress salad topped with a homemade maple and walnut vinaigrette.
Directions for: Mushroom and Leek Quiche
Ingredients
Basic Pie Dough1 cups (310 mL) all-purpose flour, spooned and leveled, plus more for rolling
tsp (2 mL) salt
tsp (2 mL) sugar
cup (125 mL) unsalted butter, cold and cut into pieces
2 - 4 Tbsp (30-60 mL) ice water
Maple and Walnut Vinaigrette2 Tbsp (60 mL) champagne vinegar
cup (60 mL) grapeseed oil
cup (60 mL) extra virgin olive oil
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) walnut oil
1 Tbsp (15 mL) maple syrup
Salt and pepper, to taste
Salad1 head radicchio, torn
1 bunch watercress
6 radishes, thinly sliced
cup (60 mL) walnut halves, toasted
Directions
Basic Pie Dough1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2. Sprinkle with 2 Tbsp (30 mL) ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add additional water, 1 Tbsp (15 mL) at a time). Do not over mix.
3. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch (2.5 cm) thick disk. Refrigerate until firm, ideally 2 hours (or up to 3 days).
4. On a floured piece of parchment paper, roll dough to a 14-inch (35 cm) round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch (22.5 cm) pie plate. Gently fit into bottom and up sides of plate (do not stretch dough).
5. Using kitchen shears, trim dough to a 1-inch (2.5 cm) overhang. Fold under to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
6. Add butter to a frying pan and saut leeks, sweat until they are translucent then add mushrooms, cook for 4-7 minutes. Remove and set aside.
7. Whisk eggs and cream, add seasoning, set aside for later use.
8. Preheat oven to 350F. Using a fork, prick the bottom of the pastry a few times all over. Add a layer of tin foil over your molded tart dough, fill the tin foil with a thick layer of dry beans to weight the dough. Bake for 510 minutes until the sides begin to look golden. Remove the foil and the beans and continue to cook for another 510 minutes until the bottom begins to turn golden. Remove from oven.
9. Add leek and mushroom mixture to the par- baked shell. Crumble gorgonzola over the filling and top with egg mixture. Return to oven and bake for 15-20 minutes or until the eggs set in the centre.
10. Remove and cool quiche.
Maple and Walnut Vinaigrette1. In a small bowl, whisk all the ingredients.
Salad1. In a large bowl, drizzle salad with vinaigrette, toss and sprinkle with toasted walnuts.
See more: Breakfast, Brunch, Cheese, Eggs/Dairy, Mushrooms, Nuts, Pastry, Vegetables