Preparation of the Mushroom and Taleggio Quiche

• Here’s the slice!

  

• Place the two flours, salt, oil, and 100 ml of water in a bowl and start kneading, adding the remaining water only if needed. I ended up using it all. With the Bimby, I kneaded for 5 seconds at speed 4, then for a couple of minutes at kneading speed, gathering the dough to the center of the bowl halfway through. If kneading by hand, mix all dry ingredients first, then add the oil and water gradually.

  

• Transfer the dough to a lightly floured work surface and knead it briefly with your hands. Shape into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 

  

• Clean the leeks by removing all roots and the darker green parts. Wash them well under running water and slice them into rings. 

  

• Remove the earthy end of the mushroom stems, wash them quickly under running water, and slice them. 

  

• In a large pan, heat a few tablespoons of oil and sauté the leeks for 3-4 minutes, stirring occasionally. 

  

• Add the mushrooms, a couple of pinches of salt, a generous grind of black pepper, and the leaves from two thyme sprigs. Cook for 10 minutes over medium heat, stirring often. Turn off the heat and let cool. I transferred them to a plate to speed up cooling.

  

• In a bowl, crack the eggs and add the grated cheese, a pinch of salt, a grind of black pepper, the cream, and mix well with a small hand whisk to combine all ingredients. 

  

• Remove the dough from the fridge, transfer it to a lightly floured work surface, and roll it out with a rolling pin to a thickness of about 1/8 inch.

  

• Then roll the dough over the rolling pin and transfer it to a 24 cm diameter cake pan that has been previously buttered. Press the dough against the edges, then trim the excess. 

  

• Prick the bottom with a fork. 

  

• Now pour the mushroom and leek filling into the dough shell, distributing it evenly. Then add the taleggio cheese cut into pieces. 

  

• Finally, pour the egg and cream mixture over the filling, trying to distribute it evenly as well.

  

• Knead the excess dough again, roll it out with the rolling pin, and cut shapes using a cutter. I used a leaf-shaped cutter, but any shape would work. You might also consider making simple strips like for a pie. 

  

• Arrange the decorations on the surface of the mushroom quiche as you like.

  

• Bake the mushroom and taleggio quiche in a preheated static oven at 350°F for 40 minutes, covering it with aluminum foil if it browns too much. Remove from oven and let cool slightly before serving. Enjoy! Paola 

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