Ingredients
- For the pastry:
- 2 cups flour, plus ¼ cup for rolling out pastry
- 1 cup/2 sticks unsalted butter, cubed and kept cold until ready to use
- Small pinch of salt
- ¼ cup cold water * see note
- For the filling:
- 3 slices bacon cut into bite-size pieces
- 1 ounce mushrooms, cut into bite-size pieces
- 1 leek, white part only, cleaned and cut into small pieces
- 1 tablespoon fresh sage, chopped
- ½ cup butternut squash, cut into small cubes and boiled for 5 minutes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 eggs
- ¼ cup whole milk
- Small pinch nutmeg
- ¼ cup cheddar cheese grated
- Parmesan cheese, freshly grated
Recipe Description
My Farmers market finds are transformed into a delicious Autumn harvest quiche with mushrooms, leeks, butternut squash, bacon and sage. Perfect for breakfast, lunch, or dinner that can be enjoyed warm or cold and even on-the-go. The key to any good pie, or in this case quiche, is a good crust because the whole package has to taste good. If you’ve ever had a quiche with a bad crust, you know what I’m talking about. Tasteless, dry or even tough, the filling can be overwhelmingly tasty but if the crust is bad, it’s a total fail.
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