My cheesy mushroom and chorizo quiche is the perfect recipe for a fall weekend brunch! It's indulgent, absolutely delicious, and beautiful to look at. Best served with a green salad and some wine. Enjoy!
In a large bowl, sift in the flour and salt. Add the cold butter pieces and rub the flour into them with your fingertips. Rub the mixture between your palms until you reach a sand-like texture. You have to be as quick as possible to keep the mixture cold. Make a well in the mixture. Beat the egg and add it in. Bring the mixture together using a scraper. Add enough cold water to form a soft dough. Don't overwork it. Form a disk, wrap tightly with cling film, and let it rest in the fridge for 30 minutes.
Melt 1/2 tbsp of butter in a skillet, and sweat the leeks until soft. Lightly season with salt.
Add the chorizo to a skillet and place it on medium heat. Let them slowly crips up while tossing, Drain.
Thinly slice the chestnut mushroom and add to a non-stick skillet on medium heat. Let some of their water evaporate, then add 1 tbsp of butter, cook until browned, and season with salt and pepper. Brown the shimeji using the same method.
Preheat the oven to 170°C. Generously butter a 25cm tart dish and place it in the oven.
Place the chilled dough on a lightly floured working top. Dust the dough and a rolling pin with more flour. Roll it into a big circle, about 3 mm thick. Make sure it's not sticking. Brush off excess flour and gently transfer the dough unto the greased tart dish. Push the dough to fit the dish, make the sides a little thicker than the bottom, and trim off excess dough. Gently make holes all over the bottom of the tart using a fork. Place in the fridge for 10 minutes to cool down a little.
Line with a round piece of parchment paper and top with baking beads or just beans to prevent the tart from rising up. Bake for 12 Minutes, remove the parchment paper and beads, then bake for about 3 Minutes to get a uniform color on the bottom of the tart. Prepare the egg wash by whisking the egg and yolk very well. Remove the tart from the oven, brush its bottom and sides with egg wash, and bake for 4 Minutes or until the dough is sealed. Remove from the oven and let it cool for 5 Minutes before filling it.
To prepare the custard, whisk the eggs with the milk and cream. Season with salt, pepper, and nutmeg. Don't add too much salt because the chorizo and cheese are salty. Scatter the leeks, chorizo, chestnut mushroom, and grated cheese inside the tart shell. Pour the custard in and top with the shimeji mushroom. Carefully transfer to the oven and bake for about 20 Minutes, or until set and golden.
Let it cool down for 10 minutes, garnish with thyme leaves, slice, and serve with a green salad. Enjoy!
Ingredients
Directions
In a large bowl, sift in the flour and salt. Add the cold butter pieces and rub the flour into them with your fingertips. Rub the mixture between your palms until you reach a sand-like texture. You have to be as quick as possible to keep the mixture cold. Make a well in the mixture. Beat the egg and add it in. Bring the mixture together using a scraper. Add enough cold water to form a soft dough. Don't overwork it. Form a disk, wrap tightly with cling film, and let it rest in the fridge for 30 minutes.
Melt 1/2 tbsp of butter in a skillet, and sweat the leeks until soft. Lightly season with salt.
Add the chorizo to a skillet and place it on medium heat. Let them slowly crips up while tossing, Drain.
Thinly slice the chestnut mushroom and add to a non-stick skillet on medium heat. Let some of their water evaporate, then add 1 tbsp of butter, cook until browned, and season with salt and pepper. Brown the shimeji using the same method.
Preheat the oven to 170°C. Generously butter a 25cm tart dish and place it in the oven.
Place the chilled dough on a lightly floured working top. Dust the dough and a rolling pin with more flour. Roll it into a big circle, about 3 mm thick. Make sure it's not sticking. Brush off excess flour and gently transfer the dough unto the greased tart dish. Push the dough to fit the dish, make the sides a little thicker than the bottom, and trim off excess dough. Gently make holes all over the bottom of the tart using a fork. Place in the fridge for 10 minutes to cool down a little.
Line with a round piece of parchment paper and top with baking beads or just beans to prevent the tart from rising up. Bake for 12 Minutes, remove the parchment paper and beads, then bake for about 3 Minutes to get a uniform color on the bottom of the tart. Prepare the egg wash by whisking the egg and yolk very well. Remove the tart from the oven, brush its bottom and sides with egg wash, and bake for 4 Minutes or until the dough is sealed. Remove from the oven and let it cool for 5 Minutes before filling it.
To prepare the custard, whisk the eggs with the milk and cream. Season with salt, pepper, and nutmeg. Don't add too much salt because the chorizo and cheese are salty. Scatter the leeks, chorizo, chestnut mushroom, and grated cheese inside the tart shell. Pour the custard in and top with the shimeji mushroom. Carefully transfer to the oven and bake for about 20 Minutes, or until set and golden.
Let it cool down for 10 minutes, garnish with thyme leaves, slice, and serve with a green salad. Enjoy!