Quiche with leeks and mushrooms

Ingredients:

Green onion cake

• 3 cups premium flour + extra for work
• 1 tbsp chopped chives
• 1 teaspoon of salt
• 3/4 cup chilled salted butter, cut into pieces
• 3/4 cup chilled shortening, cut into pieces
• 1 tablespoon distilled white vinegar
• 1 large egg, lightly beaten

Filling

• 2 leeks (tops and roots trimmed), halved lengthwise
• 450 g of mushrooms, thinly sliced
• 2 tablespoons salted butter
• 1 cup heavy cream
• 8 large eggs
• 2 cups grated Swiss cheese
• 1 tbsp. herb pesto
• 8 thin slices prosciutto (or other good quality ham), chopped

Preparation:

1. Preheat oven to 200°C.
2. Green onion cake:
   
   In a bowl, combine the flour, chopped chives, and salt. Add the butter and shortening and cut into the flour with a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg, and 5 tablespoons of cold water. Stir to evenly distribute the ingredients. Form the dough into 2 discs. For this recipe, you only need one disc. Wrap the remaining dough in plastic wrap. Store in the refrigerator for up to a week or in the freezer for up to 6 months..
3. Prepare two square sheets of parchment paper, at least 30 cm in size. Place the dough disk between them. If the dough is sticky, don't worry. Simply sprinkle a little flour on the parchment and begin rolling. Add just a little flour to prevent the dough from sticking. Starting in the center, roll the dough out to the edges. Turn the dough and parchment over as needed, always rolling from the center outward. After rolling a few times, peel the parchment paper away from the dough. Flip it over and peel off another sheet of parchment paper. Continue rolling the dough until it is large enough for the quiche.
4. Filling:
   
   Thinly slice the leeks and soak them in cold water for about 10 minutes to remove sand and dirt. Drain.
   
   Place the mushrooms on a large baking sheet. Bake until golden brown, 15-20 minutes.
   
   Meanwhile, in a large skillet over medium heat, sauté the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes.
   
   In a medium bowl, whisk the heavy cream and eggs together. Add the leeks, mushrooms, grated Swiss cheese, and a pinch of salt and black pepper. Stir in the pesto and prosciutto. The mixture should be very thick!
5. Spread the filling on the quiche crust, then cover with foil to prevent burning. Bake for 45 minutes, then remove the foil and bake for another 10 minutes. Remove the quiche from the oven and let it rest for at least 10 minutes before serving.
6. Place the quiche on a cutting board and cut into pieces with a serrated knife. Delicious for breakfast, or even better for lunch with a salad and a bunch of juicy grapes!