Ingredients.

• 180 g Dalewood farm butter, cut into smaller pieces
• 500 ml cake flour
• 30 ml icing sugar
• 2,5 ml salt
• 60 ml cold water mixed with one egg yolk
• 3 leeks, sliced into rings
• 30 ml olive oil
• salt and black pepper
• 500 g mushrooms, sliced
• 15 ml chopped thyme
• 150 g Dalewood Wineland Brie™ with Wild Mushroom, cut into slices
• 100 g Dalewood Boland™ cheese, grated
• 20 ml cake flour
• 125 ml Dalewood cream
• 125 ml Dalewood full cream Jersey milk
• 3 eggs
• Oven roasted baby leeks (optional) and wild mushrooms for garnish (optional)

Method.

To make the crust:

1. Preheat the oven to 180°C and grease a 24 cm quiche dish.
2. Place the flour, icing sugar, salt and butter in a food processor and pulse until the butter is mixed in (like fine breadcrumbs).
3. Add the cold water and egg mixture while the motor is running (do not add all at once – it may be too much liquid) and mix/pulse until it comes together to make the pastry. 
4. Wrap and rest for 30 minutes.
5. Press the pastry (using your fingers) into the quiche dish OR roll it out on a lightly floured work surface and line your quiche dish.

To make the filling: 

1. Sauté the leeks in half of the olive oil until cooked. Season and remove from pan.
2. Add the rest of the olive oil and add the mushrooms.
3. Cook until dry and caramelized. Season.
4. Combine leeks, mushrooms, grated cheese, thyme and flour in a bowl and mix gently.
5. In another bowl beat together the cream, milk and eggs. Season and add to the mushroom mixture. Spoon the filling into the crust and top with the Brie slices.
6. Bake at 180°C until cooked and golden brown (±30 minutes).
7. Garnish with oven roasted baby leeks and sautéed, wild mushrooms.

Note: If you like a crispy crust, you can blind bake the pastry for 15 minutes – I find if I bake the quiche lower down in the oven the crust bakes nice and crisp and does not need to be blind baked. Certain quiche dishes also become very hot in the oven and this allows for a crispy crust without blind baking.

Serves 8

Recipe courtesy of Christine Capendale

Photograph: Ed O'Riley