Quick and easy to prepare, versatile and often inexpensive, quiches can be a dinner saver to keep in mind, a tasty appetizer, and a good dish to serve during the holidays.

I love making them, the golden shell of shortcrust pastry and the rich and tasty filling bring flavour and cheer to the table and are a perfect dish for an aperitif with friends.

In this recipe, I will make a version with leeks, sausage, and mushrooms, a rustic and perfect dish for a simple dinner with family or friends. Of course, you can vary the ingredients according to your taste.

Ingredients

For the shortcrust pastry:

• 300 g “00” type flour
• 150 g cold butter
• 75 g ice water
• 4 g salt

For the filling:

• 1 medium leek
• 300 g button mushrooms
• 300 g pork sausage
• salt to taste
• extra virgin olive oil to taste
• 200 g cooking cream
• 70 g grated cheese such as parmesan or grana cheese
• 2 eggs
• parsley to taste

Preparation methodology

Pour the flour into the blender, add the cold butter and process for a few seconds until it becomes crumbly.

Add the iced water and salt, knead for a few more seconds and as soon as the mixture is compact, move it to the pastry board.

Knead the dough quickly on the pastry board, wrap it in cling film and refrigerate for at least half an hour.

During the process, avoid heating the dough at all costs.

Clean the leek, cut it in half and slice it.

Sauté in plenty of olive oil, add the fresh or frozen mushrooms, allow them to wilt (if using frozen mushrooms, let them dry out thoroughly), then add the sausage, crumbled and skinned.

Cook for about 25 minutes over a moderate heat.

Turn off the heat and transfer to a bowl, wait for it to cool, then add the cream, grated cheese and eggs.

Take the shortcrust pastry from the fridge and roll it out with a rolling pin, no thicker than 3 mm.

Cover your previously oiled natural cast-iron hotplate.

The cast-iron pan guarantees a cooking time similar to that which you would obtain in a stone oven, slow and constant, and improves the taste of the finished product.

Cover it with the freshly rolled out pastry, remove the excess and prick the bottom with the prongs of a fork.

Pour the filling over the shortcrust pastry base, level off and bake in a static oven at 170°C for 35-40 minutes or until golden brown.

Remove from the oven, sprinkle with a little parsley for garnish, leave to cool and serve lovingly.

Please note: place the plate in the lowest part of the oven and do not preheat it – in this case – because the shortcrust pastry contains butter.

“Mother, wife, and blogger. I have my own blog on Giallo Zafferano and I cook simple dishes just like you would.
I wrote the first ebook of Ghisanativa recipes and I am very proud of it. Have you downloaded it yet?

Look for me on Instagram @ilcaldosaporedelsud and Facebook“

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