Quiche Lorraine

DSC_1163Quiche is another great way to use up remaining left overs. The original quiche lorraine has leaks and ham in int, but I always love adding peas. This time I also added mushrooms and spring onions instead of leaks which tasted really good as well. I love the crunchiness of my home made short crust and could even have it without the filling.. haha Anyhow making quiche is always fun but I would definitely recommend planning enough of time to prepare it.

DSC_1093Piecrust:

  • 200g flour
  • 100g butter
  • 1 egg
  • 2 tsp. salt

Put flour, salt and butter on your working surface. Start kneading. Use your fingertips to rub the butter into the flour until no butter lumps remain. Add egg and keep kneading until dough is smooth. Roll out and fit into your pie form. Bake in oven for about 15 minutes (oven temperature 180°C).

Filling:

  •  2 eggs
  • 100 ml heavy cream
  • 70 ml milk
  • salt, nutmeg
  • 130g leeks
  • peas
  • mushrooms
  • 100g ham
  • 20g butter

Combine eggs, heavy cream and milk in a bowl. Salt and add nutmeg to taste. Set aside.  Chop leeks and ham. Melt butter in a pan and add ham, leeks, mushrooms and peas. Let it sauté a little then pour your filling into your pre-baked pie crust and pour the egg mixture on top. Bake in oven for another 30 minutes (oven temperature 180°C). Serve immediately or let it cool out and have it cold which tastes really delicious as well.

Enjoy!

N&N

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