Short crust pastry (pate brisee)
- 250 grams butter
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/4 cup cold water
Quiche filling
- 1 cup chard ((finely shredded))
- 1/2 leek ( (thinly sliced))
- 5 dried shiitake mushrooms ((rehydrated then finely chopped))
- 1 tbsp soy sauce
- 2 tbsp shiitake mushroom soaking liquid
- 3 tbsp fresh coriander ((chopped))
- 2 tsp Japanese dashi stock granules
- 8 large eggs ((whisked))
- 3 tbsp grated parmesan cheese
- 1/4 cup cream
- 2 tbsp all purpose flour
Make the pastry
In a bowl, rub the cold butter into the flour until is resemble fine breadcrumbs. Add salt.
Add water and mix to form a soft dough. Wrap / cover and refrigerate while you prepare the filling.
Make the quiche
Chop your vegetables and set aside.
Whisk eggs in a bowl with mushroom stock, dashi granules, soy sauce, parmesan cheese, flour and cream.
Line an oven safe dish (diameter 30cm / 12 inches) with baking paper. Roll out the short crust pastry and line the bottom and sides of the dish. Use a fork to prick holes in the dough. Chill in the refrigerator for 10 minutes.
Preheat oven to 180C / 350F
Remove the pie dish from the refrigerator and pour in the egg mixture. Evenly distribute the vegetables in the egg mixture and press to submerge. Season with a little salt and black pepper.
Bake the quiche in the oven for 45 - 50 minutes until the top is golden brown and the egg has set in the middle.
