Porcini and Leek Mini Quiches
-
Feeds 19 - 20 people 
Prep time 10m
Cook time 20m
Description
These mini quiches use porcini and leeks for a delicious savoury filling. You could swap the mushrooms for your favourite variety. Girolles would also be lovely.
The quiches are baked in ready-made tart cases, which saves a lot of time and hassle when you are entertaining guests. Simply fill and pop them in the oven.
- 20 savoury tart shells
- 1 leek, trimmed and finely sliced
- Butter for cooking
- 2 eggs
- 300ml double cream
- 150g porcini, sliced
- Parmesan , grated
- Preheat the oven to 180C.
- Heat a frying pan and add a thick slice of butter. Add the leeks and cook over a low heat until softened, stirring often (around 15 minutes).
- Add the mushrooms and allow them to colour. Season with salt and cook until their moisture ha evaporated, taking care not to burn.
- Lightly beat the eggs and add the cream. Season very well with pepper and a little salt. Allow the leeks and mushrooms to cool a little, then add them to the mixture. Season well with salt and pepper.
- Divide the mixture between the tart cases, taking care not to overfill. Grate some Parmesan on top of each quiche.
- Cook for 20 minutes and allow to cool before serving.
Share with your friends
Ingredients you will need
-
Discover the Richness of Porcini Mushrooms! Also known as ceps, Porcini mushrooms reign supreme in the fungal kingdom. Renowned as the 'King of Mushrooms', their meaty texture and deep umami flavour elevate any dish they grace. Fresh Porcini Mushrooms Cooking Suggestions Raw: Porcini mushrooms ...Out of stock -
Experience Italian 24-Month Reggiano Parmesan! Our 24-Month Reggiano Parmesan is a masterpiece of Italian cheesemaking, celebrated for its complex flavour and granular texture. Aged for two years, this Parmesan develops a rich, nutty taste with hints of caramel and a sharp, savoury finish. The text...
