in France

Quiche with leek and mushrooms

updated

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Ingredients for 1 servings:

  • 300 g flour
  • 150 g margarine
  • 5 eggs
  • 1 tsp salt
  • 3 stalk(s) leeks
  • 150 g mushrooms
  • 1 cup sour cream
  • 1 tbsp cornstarch
  • Salt
  • pepper
  • Fat, for the shape

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

French vegetable cake

Combine the flour, margarine, and two eggs in a bowl and knead into a dough. Grease a quiche/springform pan and press the shortcrust pastry into the pan. Next, clean and wash the leeks, slice them into thin rings, and spread them on top of the dough. Clean and slice the mushrooms and scatter them on top of the leeks (the sky’s the limit: diced tomatoes, shrimp, etc. also work well on this pie). Mix the sour cream, the remaining three eggs, and the cornstarch together to make a sauce. Season with salt and pepper, and pour over the vegetable pie. Bake the vegetable pie in a preheated oven at 175-190°C (350-375°F) for 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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