John Myers
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Leek – Mushroom – Potato Quiche
The perfect leek – mushroom – potato quiche recipe with a picture and simple step-by-step instructions.
For the batter of the quiche
- 200 g Floury potatoes
- 20 g Yeast fresh
- 150 g Sifted flour
- Nutmeg, grated
- 1 Pc. Egg
- 1 tbsp Butter
- Salt and pepper
For the topping of the quiche
- 0,5 piece Steamed leek
- 2 piece Onion red
- 250 g Mushrooms brown
- 0,5 Bd Parsely
- 100 g Cream cheese double cream setting
- 100 ml Sour cream 10% fat
- 2 piece Free range eggs
- Salt and pepper
- Cook the potatoes until soft. Then peel and allow to evaporate. Press warm through the potato press. Knead with yeast, flour, egg and butter, 0.5 teaspoons of salt and a little nutmeg. Cover and let rise for 20 minutes.
- In the meantime, clean the leek for the topping, wash it and cut it into rings. Peel the onions, divide into wedges. Clean the mushrooms and cut in half. Wash the parsley, chop the leaves.
- Preheat the oven to 200 degrees top and bottom heat.
- Heat the butter in the pan, fry the mushrooms and take them out again. Put the leek and onions in the frying fat and cook covered for approx. 5 minutes, then season with salt and pepper.
- Roll out the dough on a floured work surface and line a greased tart or quiche tin with it. Prick the dough several times with a fork and prebake at 200 degrees for 10 minutes.
- Mix the cream cheese, parsley, sour cream and eggs, season with salt and pepper. Spread the leek mixture first, then the mushrooms on the dough. Pour egg milk over it. Bake the quiche for 25 minutes.
- Serve with a green salad.
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