Wholemeal Tomato Leek Mushroom Quiche
Homemade quiche with buttery wholemeal pastry crust and a savory filling of sautéed leeks, cherry tomatoes, button mushrooms, and cheddar cheese baked until golden. The pastry is made from scratch by rubbing butter into flour and water, then chilled before rolling. Perfect for lunch or light dinner.
Ingredients
- 2 cups plain wholemeal flourall-purpose flour1grainadds gluten
lighter texture
- ½ tsp salt
- 7 ½ tbsp unsalted butter, room temperature cubed
- cold water(optional)
- 1 tbsp olive oil
- ½ leek, halved lengthwise and thinly sliced
- 4 large eggs
- 1 ¼ cups low fat cheddar cheese, gratedfull fat cheddar1dairy
richer flavor
- 4 oz cherry tomatoes, halved
- 3 ½ oz button mushrooms, sliced
- ½ tsp freshly ground black pepper
Instructions
- 1
Combine flour and salt in a bowl.
- 2
Rub in the butter using fingertips until breadcrumbs form.
- 3
Mix with a round bladed knife and cold water until stiff dough forms.
- 4
Wrap dough in plastic wrap and refrigerate.
- 5
Preheat oven to 400°F Fan and grease a 11 ½" quiche dish.
- 6
Heat olive oil in a small frying pan and sauté the leek for 3 to 4 minutes until softened.
- 7
Whisk eggs and cheese together in a large bowl.
- 8
Fold in the leeks, tomatoes, mushrooms, salt and pepper.
- 9
Chill pastry for at least 10 minutes.
- 10
On a floured surface, roll out pastry to thin thickness large enough for quiche dish.
- 11
Roll pastry around rolling pin and transfer to quiche dish, pushing gently to fit.
- 12
Trim excess pastry and use scraps to repair any cracks.
- 13
Pour filling into pastry and distribute evenly.
- 14
Bake for approximately 20-25 minutes until filling is set and crust is lightly browned.
- 15
Cool in dish for 10 to 15 minutes before cutting.
Tips
Keep butter and water cold for a flaky pastry crust.
The pastry dough can be chilled for longer than 10 minutes if needed.
Allowing the baked quiche to cool slightly makes it easier to slice cleanly.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently in a 160C oven or serve at room temperature.
Pastry dough can be wrapped and frozen for up to 1 month. Baked quiche can be made 1 day ahead and reheated.
Serve warm or at room temperature with a simple green salad.
Common Mistakes
Do not overmix pastry dough to avoid a tough, dense crust.
Do not skip chilling the pastry to avoid shrinkage during baking.
Do not overbake to avoid a dry, rubbery filling.
Substitutions
Dairy-Free Swaps
richer flavor
General Alternatives
lighter texture