Boxing Day Quiche with The Perfect Crust

Christmas is always such fun time, but can be a whirlwind. Everyone seems a little merrier when there’s Christmas cheer all around. I’d be lying if I said I didn’t love Christmas time–the presents, the eggnog, the sledding, an excuse to watch my favourite Christmas movie, Love Actually. But my favourite day of the Holiday Season is actually Boxing Day, because on Boxing Day… you don’t have to do anything (other than maybe buying something!). No more stressing over presents, or finding a turkey that will actually fit in your apartment-sized oven. Instead, you get to wake up late, mozy around by the fire, and make a solid Boxing Day brunch surrounded by family.

Boxing Day brunch has been a tradition in my family since before I can remember. It’s usually served pretty late in the day because everyone is still so full from stuffing their face with mashed sweet potatoes and stuffing.

One of our go-to brunches for when we need to feed a lot of people, is a quiche made in this Emile Henry Deep Flan dish. It makes a lot of quiche, fit for at least 8 hungry family members. And it doesn’t hurt that the dish itself is so beautiful too!

When we made this quiche in the Cook Culture test kitchen, we knew we wanted to make sure that it had a really great and flavourful crust. So we used some high quality spelt flour in the recipe to give it some real depth. This was also that afternoon that I learnt you should always try to use fresh flour like GRAIN flour, as it’s more nutrient dense and full of flavour. I’d always just bought my flour in bulk from the grocery store and then store it for ages like the good Prairie girl that I am. But now that I’ve switched to buying fresh flour–I truly can see and taste a difference.

Leading up to our time in the test kitchen, Jed kept raving about his quiches that his mom taught him to make. He kept saying that he was “The Quiche Master”. So we challenged him and put him to the test. He taught us how to make his special mushroom and leek quiche, and I have to admit that it’s pretty good! The crust added a lot of flavour, and the mushroom, leek, and cheese combination was perfect.

Muffet’s Quick Quiche (from Jed)

I was raised a vegetarian, which was good and bad. The good part was being taught from a very young age why a vegetarian diet “can” be better for you and the planet. The bad part was trying to eat out in the 70’s and early 80’s – people thought I was raised in a grass hut and must surely be anemic, or missing some life dependent vital protein or nutrient that only comes from eating meat 3 x per day.

But as a vegetarian, and not a vegan, there were many simple ways to eat a complete diet. It just wasn’t the Canadian Food Guide.

As a child, we ate a lot of quiche. My mother is actually the Quiche Master, I am still in her shadow. When I was young my parents would have large friends and family lunches at our home on Sundays that would last for hours and hours. My mother would make several quiche, and people would marvel how good they were…without meat.

Here is that simple recipe, which will fit an Emile Henry Deep Flan dish.

Print Recipe
Leek and Mushroom Quiche with The Perfect Crust
Course Breakfast
Servings
Ingredients
Filling
Dough
  • 1/2 Pound cold butter (I use salted), cut into small pieces
  • 1 1/3 - 1 1/2 Cups of flour (all purpose white is the easiest to work with, but whole wheat is way tastier!)
  • 1/4 Cup ice water
Course Breakfast
Servings
Ingredients
Filling
Dough
  • 1/2 Pound cold butter (I use salted), cut into small pieces
  • 1 1/3 - 1 1/2 Cups of flour (all purpose white is the easiest to work with, but whole wheat is way tastier!)
  • 1/4 Cup ice water
Instructions
Filling Prep
  1. Mix eggs very very well
  2. Add milk, mustard, Worcestershire sauce and salt and mix. Set aside
  3. Fry the leaks and mushrooms in the fat until they are well cooked. Add the garlic, set aside
  4. Grate the cheese, set aside
The Dough
  1. In a food processor, add 1.25 cups of four and butter, Turn on for 10 seconds and then slowly add the water. The moisture should become a ball going around and around. Take out, wrap in Abeego wrap and refrigerate for at least 20 minutes.
  2. Preheat the oven to 375 degrees
  3. Put the chilled ball on a well floured surface, Preferably a marble board. Using the left over flour and a rolling pin, roll the dough slowly until it's about a 1/8 of an inch thick. If your surface is floured and your dough and board are cold, then the dough should peel right off and you lay it over the quiche dish. Then push it down to the bottom corners and fix if you have any rips.
  4. Add pie weights and pre cook for 15 minutes.
Make the Quiche
  1. After you have removed the pie weights, sprinkle 1 cup of cheese, then the leak and mushroom mixture, the the rest of the cheese. Pour over the wet mixture, being careful not to overfill. Put the quiche in the over for 30 to 35 min.
  2. Once out, let rest for at least 20 min. The best quiche is next day quiche, reheated of course!
  3. Enjoy!!

What’s your favourite Holiday food tradition?

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