Ham, Leek & Mushroom Quiche

Delightfully full of flavour, the pastry base from this recipe is so easy to make at home, but there is no shame in using shop-bought pastry to save on time. The filling is a breeze to put together – cook off the leeks and mushrooms slightly before adding all the layers to the pastry and pouring over the eggy mixture before baking.

Serves 12

Prep 1 hour

Cook 50 minutes

Cool 1 hour

Lasts 2–3+ days in the fridge

• 265g plain flour, plus extra for dusting
• 115g chilled unsalted butter, cubed, plus extra for greasing
• Pinch of salt
• 2 tbsp cold water

Filling

• 2 medium leeks, sliced into 1cm rounds
• 150g mushrooms, chopped into quarters
• 200g ham, chopped
• 250g mature Cheddar cheese
• 100ml double cream
• 2 eggs
• Salt and pepper, to taste

In a large bowl, add the flour, butter and salt and rub together with your fingertips until the mixture resembles breadcrumbs. Add the cold water, 1 tablespoon at a time, kneading the dough after each addition to bring the dough together. Knead the dough until smooth, wrap in clingfilm and chill in the fridge for 30 minutes.

Meanwhile, preheat the oven to 200°C/180°C fan and grease and flour a loose-bottomed 23cm tart tin.

Turn the dough out onto a lightly floured work surface and roll out until it is 3–4mm thick. Press the pastry into the base and sides of the tart tin and cut away any excess. Add a circle of parchment paper to the tart tin and fill with baking beans/rice. Bake the pastry ‘blind’ in the oven for 20 minutes. Remove the parchment paper and beans and bake for a further 5 minutes. Leave to cool in the tin.

Filling

Lightly grease a medium pan with butter, add the leeks and mushrooms and cook over a medium heat for a few minutes until the leeks have softened and the mushrooms have cooked slightly.

Sprinkle the ham and half of the cheese onto the base of the tart case. Add the leeks and mushrooms on top.

In a bowl, whisk the double cream, eggs and salt and pepper together until combined. Pour into the tart tin, then sprinkle over the rest of the cheese. Bake the quiche in the oven for 20–23 minutes, or until there is a slight wobble in the middle and the pastry has browned a little. Leave to cool, and then remove from the tart tin.