- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
- 1 serve veg or fruit
Perfect as a make-ahead meal, our cheesy, eggy mushroom and leek quiche is boosted by the addition of finely chopped potatoes.
- Serves4
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 2 sheets frozen shortcrust pastry, just thawed
- 1 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 1 Carisma potato, peeled, finely chopped
- 100g mushrooms, thinly sliced
- 4 free-range eggs
- 300ml Coles Thickened Cream
- 1/2 cup (60g) shredded tasty cheddar
- 100g Coles Australian Baby Leaf Blend
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 sides of the whole pastry sheet. Press the edges firmly to seal. Carefully line a 23cm (base measurement) fluted tart tin with removable base with the pastry. Use a sharp knife to trim excess pastry.
Step 2
Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until pastry is light golden.
Step 3
Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and potato and cook, stirring, for 5 mins or until the leek softens. Add the mushroom and cook, stirring, for 5 mins or until mushroom is tender.
Step 4
Spread the leek mixture evenly over the pastry base. Whisk the egg, cream and cheese in a large bowl until combined. Pour into the pastry case.
Step 5
Bake for 30-35 mins or until the filling is just set. Serve warm with the salad leaves.
Recipe tip
COOK. STORE, SAVE.
Use it up: With your leftover eggs and beef stock cubes, you can make the hearty stew with damper dumplings at coles.com.au/beefstewdumplings.
Clever storage: Quiche is a great make-ahead meal. Place in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven
Mushroom & leek quiche
- Serves4
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 2 sheets frozen shortcrust pastry, just thawed
- 1 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 1 Carisma potato, peeled, finely chopped
- 100g mushrooms, thinly sliced
- 4 free-range eggs
- 300ml Coles Thickened Cream
- 1/2 cup (60g) shredded tasty cheddar
- 100g Coles Australian Baby Leaf Blend
Description
Perfect as a make-ahead meal, our cheesy, eggy mushroom and leek quiche is boosted by the addition of finely chopped potatoes.
Method
Step 1
Preheat oven to 180°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 sides of the whole pastry sheet. Press the edges firmly to seal. Carefully line a 23cm (base measurement) fluted tart tin with removable base with the pastry. Use a sharp knife to trim excess pastry.
Step 2
Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until pastry is light golden.
Step 3
Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and potato and cook, stirring, for 5 mins or until the leek softens. Add the mushroom and cook, stirring, for 5 mins or until mushroom is tender.
Step 4
Spread the leek mixture evenly over the pastry base. Whisk the egg, cream and cheese in a large bowl until combined. Pour into the pastry case.
Step 5
Bake for 30-35 mins or until the filling is just set. Serve warm with the salad leaves.