Oral Allergy Syndrome Friendly Mini Mushroom and Leek Quiches
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Learn more →Ingredients
6 servings
For the pastry
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 tbsp unsalted butter
- 2 medium leeks, white and light green parts only, thinly sliced and rinsed
- 8 oz cremini mushrooms, thinly sliced
- ½ tsp salt
- 1 tsp fresh thyme leaves
For the custard
- 3 large eggs
- ¾ cup heavy cream
- ¼ tsp salt
- 2 oz fresh mozzarella (fior di latte), torn into small pieces
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)Can be omitted
flat-leaf parsley
Instructions
- 1
In a large bowl, whisk together the flour and 1/4 tsp salt. Add the cold butter cubes and use your fingertips to press them into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Shape into a flat disk, wrap tightly, and refrigerate for 30 minutes.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter.
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