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Leek, Mushroom and Turnip Leaf Quiche

Leek, Mushroom and Turnip Leaf Quiche

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Do you know that turnip toppings are both edible and delicious? Combine these greens with roasted turnips, leeks and mushrooms to create a delicious, cheesy quiche baked in a home-made pastry case. Serve with a fresh rocket salad.

Preparation time


400 g shortcrust pastry (store-bought or homemade) use with baking beans or rice
1 egg, beaten
25 ml olive oil
3 medium turnips, peeled and cubed
2 leeks, sliced in ½ cm rings
150 g button mushrooms, sliced
20 g turnip leaves, washed and roughly chopped
3 eggs
120 ml cream
120 ml milk
1 packet Knorr chicken A La King Dry Cook-In Sauce
75 g Gruyère / mature cheddar cheese
Robertsons Atlantic sea salt
Robertsons black pepper

Preparation method

Preheat the oven to 180C.
Grease a 23cm spring-form tart tin.
Gently lift the pastry into your greased tin, and lightly press the pastry in, moulding it to your tin. Trim the excess along the top.
Using a fork, poke a few hold into the base of your pastry.
Place a piece of baking paper on top of the pastry and fill with baking beans or rice.
Bake in the preheated oven for 12 minutes, until light golden in colour.
Remove the beans/rice and paper from your tart case. Lightly brush the pastry with the beaten egg and return the case back to the oven for a further 8 minutes.
Then remove from the oven and allow to sit for 5 minutes.
Preheat the oven to 180C.
Line a baking tray with baking paper. Toss the turnips in 10ml olive oil and a pinch of Robertson’s Atlantic Sea Salt and roast in the oven for 25-35 minutes, until cooked through and slightly golden.
Heat 15ml olive oil in a pan over a medium heat, add the leeks, mushrooms and turnip leaves, with a pinch of Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper, sauté until cooked through and golden.
In a jug, whisk the eggs, cream and milk together with the Knorr Chicken A La King Dry Cook-In Sauce.
Toss the roasted turnips and leek-mix together and spread it out in the cooked pastry case, top with the cheese, and lastly the egg mixture. Carefully put the quiche into oven and bake until just set, 30 – 40 minutes.
Remove from the oven and allow to cool.
Serve with a fresh rocket salad.

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