Leek, Mushroom and Feta Quiche
Another cracker of a recipe from Louis. The series of recipes we did with Louis was such a journey of discovery. We learnt so much filming with him that we kind of want to do it again but we need about another 1000 subscribers to to it...if you know anyone? Join HERE! He was loads of fun, but more importantly we loved his knowledge base which only comes from experience. If you need more foodie inspo, the Insider Club is truly the place to be. Come on in...for foods sake!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Louis Quiche Pastry Recipe
- 1 Onion
- 1 leek
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams Feta, cubed
- 200 Grams Swiss brown mushroom(s) quartered
- 500 Grams Milk
- 3 Eggs
- Pinches pink salt flakes BUY
- 250 Grams mature cheddar cheese
Do
- 1
Preheat oven to 180*
- 2
Roll pastry dough and line into a quiche tin with removable base.
- 3
Cover pastry dough with baking paper and fill with rice or baking beads and blind bake the pastry for 30 minutes.
- 4
Remove baking paper and rice/baking beads.
- 5
Place 100g of the cheddar into the Thermomix bowl and mill 8 sec/speed 10. Set aside. Cube the remaining cheese and set aside.
- 6
Place onion, leek and EVOO into the Thermomix bowl and chop 3 seconds/speed 6 Cook for 5 minutes/Varoma/speed 1
- 7
Tip out into pastry shell and add the mushrooms, feta and cubed cheddar cheese.
- 8
Place milk, eggs, and salt into the Thermomix bowl and combine 6 seconds/speed 6.
- 9
Pour mixture over the onion, leek and cheese filling.
- 10
Sprinkle with the grated cheese
- 11
Bake for 20-25 minutes at 180°C or until just set and brown on top.
