When I say classic mushroom and leek quiche, I mean exactly that. It has all the ingredients of a perfect quiche: it’s full of flavour with a gorgeous texture. Filled with vegetables, this is almost what you’d call hearty. This means it’s kind of a cross between a vegetable tart and a classic silky quiche.
Served with a side salad, it makes a perfect light meal.
What makes this a classic mushroom and leek quiche
Because real men eat it! Yes, they do. I’ve made many quiches for real men and they’ve loved them all.
Seriously though, the quiche we know today reportedly appeared in the French region of Alsace-Lorraine region during the 1920s. Hence the name, Quiche Lorraine. In its purest form, classic Quiche Lorraine is made with Gruyère cheese, smoked bacon (or lardons) and a savoury custard that’s silky and smooth.
It is possible, however that quiche originally made its first known appearance as early as the 1300s. On a brief tour around sites about quiche, some things are consistent:
- The word ‘quiche’ originates from a German word, küeche, meaning cake.
- Even though the dish is thought to have originated in Germany, it found its way across the border to the Alsace-Lorraine region, which borders Germany, where it was adopted by French cooks.
- Savoury tarts filled with custards or meats are a common staple in England, dating back to early Medieval times.
If you’re looking for the classic, renowned Irish chef, Rachel Allen has a great recipe for Quiche Lorraine on BBC Good Food that’s worth a look. Rachel uses fresh parsley and chives in her custard, but you can leave these out to keep it smooth and pure.
Making it your own
Once you have the basics down for a quiche, you can make it with as little or as much as you like. Just make sure you always blind bake your tart case so it doesn’t go soggy and have a well flavoured custard and you won’t go wrong.
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