Porcini & Leek Mini Quiches
Drogo
19 - 20
10 minutes
20 minutes
These porcini quiche bites combine fresh porcini mushrooms, sweet softened leeks and Parmesan in a rich, creamy filling. Baked in individual tart shells, these mini quiches are simple to prepare and make an elegant savoury bite for entertaining.
The combination of porcini and leek works particularly well in a quiche. Porcini bring a deep, earthy mushroom flavour, while slowly cooking the leek in butter gives it a delicate sweetness. Double cream, eggs and Parmesan bring everything together in a rich filling with a beautifully golden finish.
Using ready-made savoury tart shells also makes these party quiches wonderfully convenient when cooking for guests. Simply prepare the filling, divide it between the cases and bake. You can also experiment with other wild mushrooms, such as girolles, when fresh porcini aren't available.
Ingredients
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20 savoury tart shells
1 leek, trimmed and finely sliced
- Butter, for cooking
2 eggs
- 300ml double cream
- 150g porcini sliced
- Parmesan grated
Directions
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Step 1, Preheat the oven to 180°C. Heat a frying pan over a low to medium heat and add a generous knob of butter. Add the finely sliced leek and cook gently for around 15 minutes, stirring regularly, until completely softened without allowing it to brown.
Step 2, Add the sliced porcini mushrooms to the softened leek and increase the heat slightly. Cook until the mushrooms begin to colour and release their liquid, then season with a little salt. Continue cooking until the excess moisture has evaporated and the porcini and leek mixture is tender and fragrant. Remove from the heat and allow to cool slightly.
Step 3, Lightly beat the eggs in a bowl, then add the double cream and season with freshly ground black pepper and a little salt. Add the cooled porcini and leek mixture and stir until everything is evenly combined. Taste and adjust the seasoning if required.
Step 4, Arrange the savoury tart shells on a baking tray and carefully divide the mushroom quiche mixture between them, taking care not to overfill the cases. Finish each of the mini quiches with a little freshly grated Parmesan.
Step 5, Transfer the tray to the preheated oven and bake the mini quiches for approximately 20 minutes, or until the filling is set and the tops are lightly golden. Remove from the oven and allow to cool slightly before serving warm or at room temperature.
Ingredients you'll need
