Mushroom, Leek And Salmon Quiche - cooking recipe

Ingredients

100 g butter, cut into cubes
175 g plain flour
3 medium eggs
3 tbsp olive oil
400 g porcini mushrooms, sliced
1 None leek, sliced
50 g gouda, grated
100 g double cream
100 g smoked salmon, torn into small bits

Preparation

Rub the butter and flour with your fingers to produce crumbs. Stir in 1 of the eggs. Knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet on high heat. Add the mushrooms and leeks and saute for 2-3 mins. Season with salt and pepper. Set aside.
Preheat the oven to 350\u00b0F. Roll out the dough on a floured surface to a 10 inch round. Transfer to a greased 9 inch pie plate and press into the corners. Pierce the pastry bottom several times with a fork. Place a sheet of parchment paper on the pastry and fill with dried beans. Bake for about 10 mins then remove the parchment paper and beans. Bake 5 mins longer. Remove from the oven and cool on a wire rack.
Whisk remaining 2 eggs and add the grated cheese, cream and season with salt and pepper. Pour about half the mixture into the pastry. Top with the mushroom mixture then top with the remaining cream mixture. Sprinkle the salmon on top. Bake for 20-25 mins. Cool slightly before serving.