| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 32g | 16g | 28g |
| sugars | fibre | protein | salt |
| 2g | 2g | 16g | 0.762g |
Few things compare to taking that first savory bite into my Leek and Mushroom Quiche with Cuban Oregano Crust. I hold this recipe exceptionally close to my heart not only for its delightful blend of classic quiche flavors fortified by the unique personality of Cuban oregano but also for its roots that connect to my Cuban-Spanish heritage and the vibrant gastronomic culture of Miami, my home.
An edible ode to my roots
Each aspect of this dish has been carefully chosen to pay homage to my cultural background. The addition of the Cuban oregano to the quiche crust effortlessly marries a staple of French cuisine with a fresh, aromatic element that instantly transports you to the lively streets of Havana. {@recipecentral|Cuban oregano}, popular in both traditional Cuban and Spanish cooking, adds a certain kick to the crust that anchors the robust leek and mushroom filling, making this recipe a true testament to culinary fusion.
The Power of Simplicity – Leek and Mushroom Quiche with Cuban Oregano Crust
One of the things I love about this recipe is its simplicity. The hero ingredients – leeks and mushrooms, work their magic to provide a tasty and nutritious meal. Leeks, a close relative of the onion, are known to be packed with vitamins and minerals and serve as a good source of dietary fibre. Mushrooms, on the other hand, are low in sodium, and very low in saturated fat and cholesterol. They are also a good source of protein.
This recipe also reminds me quite lovingly of the Spanish dish, Tortilla Espanola. While the two dishes are distinct in their making, they share a commonality in their base of eggs and deliciously simple yet impactful flavors. For accompaniment, I would suggest a vibrant salad rich in leafy greens or perhaps a classic Spanish tapas dish, like patatas bravas, to elevate the meal.
Creating a Dance in the Kitchen
As with most culinary endeavors, and perhaps a little more with this one, the process of whipping up a Leek and Mushroom Quiche with Cuban Oregano Crust offers an irresistible rhythm similar to a dance. The swift chopping of the herbs, the sizzling leeks, the gentle whisking of the eggs, and finally the tantalising dance of the finished quiche in the oven is a performance in itself that brings joy to any kitchen across the globe.. and of course, the result—a rich, flavorful quiche—is the final encore of this culinary ballet.
What You’ll Need
- For the crust:
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-5 tablespoons ice water
- 1 tablespoon fresh Cuban oregano, finely chopped
- For the filling:
- 2 tablespoons olive oil
- 1 medium leek, washed and thinly sliced
- 1 cup mushrooms, chopped
- 5 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups shredded Gruyere cheese
Method
Step One
Begin with the crust. In a large bowl, combine the all-purpose flour, salt, and finely chopped Cuban oregano. Add the chilled, diced unsalted butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs.
Step Two
Drizzle 4-5 tablespoons of ice water over the flour. Stir and then knead the dough just until it holds together. If necessary, add more ice water, a tablespoon at a time. Shape the dough into a disk and refrigerate for at least 1 hour.
Step Three
Preheat your oven to 375°F (190°C). Roll out your dough to fit a 9-inch pie dish. Press it lightly into the dish and trim the excess. Line the dough with parchment paper and fill with baking weights. Bake for 20 minutes, then carefully remove the weights and parchment and bake for another 10 minutes. Remove from the oven and set aside.
Step Four
While the crust is baking, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced leek and chopped mushrooms. Sauté until the vegetables are tender and the liquid they release has evaporated. Set aside to cool slightly.
Step Five
Whisk together the large eggs, heavy cream, salt, and black pepper in a large bowl. Stir in the shredded Gruyere cheese and the sautéed leek and mushrooms.
Step Six
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes, or until the quiche is set and lightly browned on top. Let it cool for a few minutes before slicing and serving.
