Name: Leek, Ham & Mushroom Quiche Recipe - Australian Eggs
Total time: 45 min
Yield: 4
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

Leek, Ham & Mushroom Quiche

Preparation time 45 mins
Serves 4 people
User Rating
Download as PDF

Publication 28 June 2021
Categories
- Lunch Recipes

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.