Einkorn Quiche

Giulia at the stove, making a filling for an einkorn quiche

Einkorn Quiche

Einkorn Quiche
With fresh leeks, mushrooms, and a buttery einkorn crust, this quiche makes the perfect recipe to serve for a springtime brunch. Because this quiche is ...rich and filling, it’s nice to serve with a light salad of spring greens. Feel free to swap out the Gruyere for any cheese of your choice!

Leek & Mushroom Einkorn Quiche

Ingredients

For the Crust:

For the Filling:

  • 1 tablespoon Jovial Extra Virgin Olive Oil
  • 2 medium leeks
  • 8 oz. of mushrooms (any you like)
  • 2 cloves of garlic
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cup (75 g) grated gruyere cheese + more to garnish
  • 5 large eggs
  • 1 cup (220 g) milk
  • Salt and pepper to taste

Instructions

  1. Start off by making the crust. Combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture is sandy. Add the water, then squeeze the dough in your hands to combine, then gently knead in the bowl until the dough holds together when pressed in a ball. Wrap in plastic wrap and refrigerate. Preheat the oven to 350° F.
  2. While the dough chills, begin making the filling. Clean and cut the leeks into halves lengthwise and then cut into thin semicircles, using only the light green and white parts of the leeks. Clean the mushrooms and cut them into thin slices. Finely chop the garlic. Heat the olive oil in a pan and add the vegetables, garlic, thyme, salt, and pepper. Stir fry on medium heat for around 10 minutes, until the vegetables have fully softened. Leave on the side to cool to room temperature.
  3. While the mixture cools, remove the pie crust from the fridge and line a 9-inch pie pan. Place the dough on a lightly floured work surface and roll out to 1-inch larger than the rim of your pie dish. Transfer the dough to the dish and gently press down on the edges and up the sides.
  4. Trim around the dish so that the edges just reach the outside rim of the dish, adding or removing pieces to even out the round. Fold and tuck under the dough toward the rim of the dish. Crimp the edges by pushing the dough with your index finger and thumb toward the inside of the dish, while pressing with your knuckle outward in between the two fingers to form the shape of a U. Space the flutes every inch or follow the indents on the pie dish. Place the lined pie dish back into the fridge.
  5. In a large bowl, crack the eggs and whisk them. Add in the milk, cheese, salt, and pepper, and whisk some more. Add the cooled vegetables to the same bowl and stir with a spoon until they are evenly distributed in the egg mixture.
  6. Remove the pie crust from the fridge and pour in the mixture. Top the quiche with a sprinkle of grated gruyere cheese and bake for about 40 to 45 minutes, until the top has become golden. Let cool for at least 20 minutes before cutting, this quiche will also be delicious served cold the next day.