Leek, Mushroom and Broccoli Quiche

I’ve made this Leek, Mushroom and Broccoli Quiche because I’m trying to use up what I’ve got instead of buying new and with the vegetables I found in the fridge it’s clearly time for quiche.

I do adore a quiche, so versatile and so simple.  It’s just a matter of sauteing up your favourite vegetables and layering them into a pastry case.

I made a cheese shortcrust with self-raising flour because that’s all I had in the cupboard, and I really don’t want to buy new until everything has gone. It actually worked wonderfully, and I didn’t bother pre-baking the pastry because I’m lazy and a fluted metal tin will cook the pastry perfectly fine.

My savoury custard is Greek yoghurt, eggs and a little milk, again because I always have Greek yoghurt in the fridge. I also found a little creamy blue cheese that (and don’t scream at me) was quite possibly in the fridge since Christmas.

A blast in a hot oven and we have the most glorious, golden crusted quiche there ever was.

This recipe is enough for 2  x 25cm quiche tins.

 for the cheesy pastry

• 250g plain flour (I used self-raising because that’s what I had)
• 100g butter
• 50g finely grated strong cheddar
• 1 teaspoon finely chopped fresh herbs – I used thyme and rosemary
• water to mix

for the filling

• butter and olive oil
• 3 large flat mushrooms – chunky sliced
• fresh rosemary and thyme– finely chopped
• 2 shallots – roughly chopped
• 1 leek – thickly sliced
• 5 stalks of tenderstem broccoli – chopped
• 100g mild blue cheese – broken into chunks
• fresh rosemary and thyme– finely chopped
• salt and pepper
• 4 eggs – beaten
• 220ml Greek Yoghurt
• a little milk to loosen the mix

make the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheese and fresh herbs then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is.  Wrap in cling film and pop in the fridge for at least 30 minutes

in a large pan gently melt a generous amount of butter with a little olive oil and add the mushrooms, stir them around and them leave them until they begin to squeak, turn up the heat a little, add the salt and pepper and some freshly chopped rosemary and saute them till they begin to brown a little. Remove from the pan and set aside.

Add a little more butter and olive oil to the pan and add the shallots and leeks and saute them gently until they begin to soften (roughly 6 mins) then add the fresh thyme and broccoli and let them soften in the heat. Turn off the heat but leave the pan on the hob, pop the lid on and let the veg sweat until everything is soft.

Pre-heat the oven to 160C (fan) / 320F. Grease 2 x 25cm loose-bottomed metal quiche pan.

Now your pastry should be ready, roll it out and line your greased quiche pan.

Beat the Greek yogurt and eggs together in a large bow.  Add a dash of milk if needed to slightly slacken the mix.  Season with salt and pepper.

Spoon the sautéed vegetable mix into the pastry case then pour over the yoghurt egg mix and crumble the blue cheese over the top (I like to leave it quite chunky but tuck it into random places) and bake for about 45 minutes until golden and risen, set aside on a wire rack to cool.  The quiche should easily slide out of the tin.

For more quiche recipes, 2 x 25cm loose-bottomed metal quiche pan.

Eat and of course, enjoy!