Veg Grill: Smoked Cheese, Mushroom, And Leek Quiche

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* Exported from MasterCook *

 

Smoked Cheese, Mushroom, And Leek Quiche

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 241

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1 1/4 cups unbleached all-purpose flour

1 teaspoon salt

2 tablespoons butter

4 tablespoons solid vegetable shortening

3 tablespoons cold water

***FILLING***

8 ounces mushrooms -- halved

1 leek -- thinly sliced

(white part only)

2 tablespoons extra-virgin olive oil

1 cup shredded smoked Gouda or cheddar cheese

1 tablespoon all-purpose flour

3 eggs

1 cup whole milk

1 teaspoon fresh thyme leaves

Salt and black pepper

 

SERVES 6 TO 8

 

The recipe includes directions for making a quiche crust from scratch, but

a frozen or refrigerated pie shell will work just as well.

 

1. To make the crust, combine the flour and salt in a bowl. Cut in the

butter and shortening until the mixture resembles coarse crumbs. Sprinkle

the cold water over the mixture and gather the dough into a ball. Transfer

to a lightly floured work surface and roll into a circle. Transfer the

dough to a 9-inch pie pan and trim the edges. Place in the refrigerator

until you are ready to fill it.

 

2. Prepare a medium-hot fire in the grill with a lightly oiled vegetable

grill rack in place. Preheat the oven to 350F.

 

3. Toss the mushrooms and leek with the olive oil.

 

4. Grill the vegetables, tossing frequently, until tender and

grill-marked, about 8 minutes.

 

5. In a medium-size bowl, combine the grilled leeks and mushrooms with the

cheese and flour. Toss to mix. Spoon into the prepared pie crust.

 

6. In another bowl, whisk together the eggs, milk, thyme, and salt and

pepper to taste. Pour over the vegetables.

 

7. Bake the quiche until set, 35 to 45 minutes.

 

8. Let stand for 20 to 30 minutes before serving.

 

 

 

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