Preparation of the mushroom and taleggio quiche

• Here’s the slice!

  

• Put the two flours, salt, oil, and 1/2 cup of water in the bowl and start kneading, adding the remaining water only if needed. In the end, I used it all. With the Bimby, I kneaded first for 5 seconds at speed 4 then for a couple of minutes at Spiga speed, gathering the dough towards the center of the bowl halfway through this operation. If kneading by hand, mix all the dry ingredients first, then add the oil and water little by little.

  

• Transfer the dough to a lightly floured work surface and knead it with your hands for a few moments. Shape it into a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. 

  

• Clean the leeks by removing all the roots and the darkest green part. Wash them well under running water and cut 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. 

  

• Then 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 on medium heat, stirring often. Turn off the heat and let it cool. I transferred them to a plate to speed up the 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 the ingredients. 

  

• Remove the dough loaf from the refrigerator, 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 wrap the dough around the rolling pin and transfer it into a 24 cm diameter tart pan previously buttered. Make the dough adhere to the edges, then trim the excess. 

  

• Prick the bottom with the prongs of a fork. 

  

• At this point, pour the mushroom and leek filling into the pastry shell, spreading it evenly. Then add the taleggio cut into pieces. 

  

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

  

• Knead the leftover base dough, roll it out with a rolling pin, and cut shapes with a cutter. I used a leaf-shaped one, but any shape you desire would be fine. You might also consider making simple strips like you do with pies. 

  

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

  

• Bake the mushroom and taleggio quiche in a preheated static oven at 356°F (180°C) for 40 minutes, covering it with a sheet of foil if it browns too much. Remove from the oven and let it cool slightly before serving. Enjoy! Paola 

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