Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
- 5 ounces (125g) (organic) wholemeal bread flour or granary flour (see Note)
- 1 egg
- 1/2 ounce (16g) yeast
- 1 teaspoon salt
- 3 ounces (75g) melted margarine, or butter
- More flour (about as much again may be needed)
- 1 pound (450g) leeks (trimmed weight: can be about 720g with the tops on)
- 8 ounces (225g) button mushrooms (about table tennis ball size)
- 2 eggs
- 1/2 pint (400g) milk
- 4 Tablespoons yoghurt (or more milk)
- 1/2 teaspoon cumin
- Pepper and salt
When the flour is warm, add the egg and the yeast. Work to a softish dough. Add the margarine, butter or cream or whatever. The dough will now be very runny. Add enough extra flour to stop the dough being sticky. Work the dough into a ball, put it back in the washed up bowl, put the plate on top and wrap in a bag. It is very important that you do not get any dry bits in, so the bag (and the washing up) is crucial. Leave to rise for an hour in a warm place until doubled. If you want to make it rise for longer, halve the yeast quantity and do not heat the flour. You can also raise it, bash it back down and put in a cold place (not the fridge) until it is done.
While its doing, steam the leeks for ten minutes, then add the mushrooms for about twenty more until they are both tender. To steam: put the mushrooms and leeks in a sieve or colander over a pan of boiling water.
When the dough is risen, it will be very soft. Add a little more flour and knead again. Roll out the dough to about ten inches round. Transfer it into a tin, and try to work round the tin and an inch up the sides. The important thing is to make sure the dough works into the corner of the tin all the way round. Put the tin in a bag and leave to raise for 25 minutes. Meanwhile preheat the oven to 220 degrees, mark 8.
Put the leeks and mushrooms into the bottom of the case. Whisk together the milk, yogurt, cumin, salt, and pepper. Pour gently over the mushrooms.
Bake the quiche (at 220 degrees C, gas mark 8) for twenty minutes, then put greaseproof paper over the top and reduce the heat to 160 degrees, gas mark 6 for another ten to fifteen, until the filling is set firm.
Serve quickly, as the filling sinks.
Yield: 6 servings
Note: Mixing malted wheat flakes into wholemeal flour makes it granary flour.
Recipe Source: English Bread and Yeast Cookery by Elizabeth David (National Book Network)
Reprinted with permission.