Tomato Leek and Mushroom Quiche

Tomato leek and mushroom quiche is a delicious and easy healthy vegetarian quiche recipe that can be enjoyed for lunch or dinner. Hot or cold!

Course Lunch or Dinner

Cuisine International, vegetarian

Prep Time 30

Cook Time 30

Servings slices

Calories 282kcal

Author Neil

Equipment

Ingredients

Pastry Crust: -

225 g plain wholemeal flour*
½ teaspoon salt
110 g room temperature unsalted butter cubed
A little cold water

Quiche filling: -

1 tablespoon olive oil
½ leek halved lengthwise and then thinly sliced
4 large eggs
150 g low fat cheddar cheese grated
120 g cherry tomatoes halved
100 g button mushrooms sliced
½ teaspoon salt
½ teaspoon freshly ground black pepper

Metric - US Customary

Instructions

First make the pastry by combining the flour and salt into a bowl.
Rub in the butter using the tips of your fingers until fine breadcrumbs have formed.
Use a round bladed knife to mix the mixture to stiff dough with a little cold water.
Wrap the dough in Clingfilm and pop in the fridge whilst you make the quiche filling.
Preheat oven to 200C Fan. Grease a round 29cm quiche dish.
Gently heat the olive oil in a small frying pan and sauté the leek for 3 to 4 minutes until softened.
In a large bowl whisk together the eggs and cheese. Then fold in the leeks, tomatoes, mushrooms and salt and pepper.
The pastry should only need 10 minutes to chill in the fridge which makes it easier to roll out but leave it in for longer if required.
On a lightly floured surface roll out the pastry to a thin thickness and size that is large enough to fill the quiche dish base and sides.
Roll the pastry around the rolling pin to make it easier to get into the quiche dish, place over quiche dish, gently push down to fit in it, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.
Pour in the quiche mixture and distribute evenly.
Bake in the oven for approximately 20-25 minutes until the filling is set, and the crust is lightly browned.
Once the quiche is cooked it is easier to cut if left to cool, in its dish for 10 – 15 minutes.

Notes

*I use wholemeal flour to make a wholemeal crust as it is healthier, but you can of course use plain flour. The nutrition label is based on the recipe being made with wholemeal flour though.
For freezing purposes cut into portions before freezing. The quiche can be defrosted and reheated or eaten cold.

Nutrition