Leek, Ham & Mushroom Quiche
Leek, Ham & Mushroom Quiche
- Preparation time 45 mins
- Serves 4 people
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If you're after something that's delicious, easy to whip up and will be a hit in the office at lunchtime, look no further than this leek, ham and mushroom quiche.
It's also great to freeze and pull out of the freezer when you need a lunch or quick dinner!
Ingredients
- 220g frozen shortcrust pastry case
- 3 eggs
- 125ml (1/2 cup) pure cream
- 2 tbsp finely grated Parmesan cheese
- 1 tbsp olive oil
- 75g shortcut bacon, sliced
- 1 small leek, thinly sliced
- 150g button mushrooms, sliced
- 1 garlic clove, crushed
- 20g (1/4 cup) grated cheddar cheese
- Chopped chives, to serve
Method
- Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
- Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
- Heat oil in a large non-stick frying pan. Cook bacon and leek, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3-4 minutes or until mushrooms are golden. Arrange mushroom mixture and grated cheese over pastry base.
- Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Serve scattered with chopped chives.
Nutritional Information
- Serving size 238g
- Energy 2200kJ 526kcal
- Protein 19.1g
- Total fat 37.9g
- Saturated fat 17.7g
- Carbs (total) 26.1g
- Carbs (sugar) 7g
- Sodium 693mg
- Fibre 3.3g
All nutrition values are per serve.