Mushroom, Leek And Salmon Quiche

• 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

1. 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.
2. 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.
3. Preheat the oven to 350u0b0F. 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.
4. 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.

butter, flour, eggs, olive oil, porcini mushrooms, gouda, double cream, salmon

Taken from recipes-plus.com/api/v2.0/recipes/19955 (may not work)