Bistro Quiche with Leeks, Mushrooms, and Comté
A warm and golden quiche, with melting leeks, well-cooked mushrooms, and just enough Comté to give that bistro flavor without complicating dinner.
Author
bistro_camille
Instructions
Preheat the oven to 190 °C. Roll out the pastry in a tart pan, prick the bottom, and pre-bake for 10 minutes to keep it crisp under the filling.
💡 Tip: I often place a sheet of parchment paper with some dry beans: it's simple and helps the pastry hold its shape better.
About 12 min
Meanwhile, melt the butter with the oil in a large skillet. Add the shallot and leeks, lightly salt, and sweat for 8 minutes over medium heat.
💡 Tip: The leeks should become soft without browning too much; that's when they retain their sweetness.
About 8 min
Add the mushrooms and continue cooking for 8 to 10 minutes, until their water has evaporated and the bottom of the pan smells of golden mushrooms.
💡 Tip: If there's still juice left, the quiche will be soggy. Take an extra two minutes, it makes all the difference.
About 10 min
In a mixing bowl, whisk the eggs with the cream, milk, nutmeg, pepper, and half of the Comté. Fold in the warmed vegetables and parsley.
💡 Tip: Let the vegetables cool just a bit so they don't cook the eggs before baking.
About 5 min
Pour the filling over the pre-baked tart shell. Sprinkle with the remaining Comté and bake for 25 minutes, until the surface is golden and the center is still soft.
💡 Tip: A quiche continues to set after coming out of the oven; let it rest for 5 minutes before slicing.
About 25 min
