Dinner ·Oct 25, 2022

Truffled Mushroom, Leek, Silverbeet & Goat Cheese Quiche (with pine nuts and caper currant sprinkle)

Name: Truffled Mushroom, Leek, Silverbeet & Goat Cheese Quiche (with pine nuts and caper currant sprinkle)
Yield: Serves
Ingredients: 1 cup buckwheat flour; ¾ cup almond meal; ¼ cup tapioca flour (also known as ‘arrowroot’); ½ cup olive oil; 1 ½ - 2 tbsp. iced water; 6 small portobello mushrooms; 5 cloves garlic; 2 tbsp. truffle infused olive oil; 2 large leeks, white and pale green part only; Extra virgin olive oil; Salt; Pepper; 8 large silverbeet leaves, stems removed; 6 eggs, pasture-raised or free range; 1 tbsp. nutritional yeast (optional); 1 tbsp. coconut cream (optional); 70g goat cheese; ¼ cup pine nuts; 2 tbsp. currants; 2 tbsp. baby capers; 3 tbsp. parsley, finely chopped; 2 tbsp. extra virgin olive oil; 1 tbsp. white wine vinegar; 1 tbsp. raw honey or pure maple syrup

Looking for dinner inspo? If you're like us and have been dreaming about all things truffle lately, then this bad boy is for you! @of.oat.and.earth brings us this incredible Truffled Mushroom, Leek, Silverbeet & Goat Cheese Quiche (with pine nuts and caper currant sprinkle)⁠ Drooling!

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Truffled Mushroom, Leek, Silverbeet & Goat Cheese Quiche (with pine nuts and caper currant sprinkle)

Rated 5.0 stars by 1 users

Servings

Serves 4 as a main or 8 as part of a share table

Author:

Krystle Manning @of.oat.and.earth

Image of Truffled Mushroom, Leek, Silverbeet & Goat Cheese Quiche (with pine nuts and caper currant sprinkle)

Ingredients

Pastry

1 cup buckwheat flour
¾ cup almond meal
¼ cup tapioca flour (also known as ‘arrowroot’)
½ cup olive oil
1 ½ - 2 tbsp. iced water

Filling

6 small portobello mushrooms
5 cloves garlic
2 tbsp. truffle infused olive oil
2 large leeks, white and pale green part only
Extra virgin olive oil
Salt
Pepper
8 large silverbeet leaves, stems removed
6 eggs, pasture-raised or free range
1 tbsp. nutritional yeast (optional)
1 tbsp. coconut cream (optional)
70g goat cheese
¼ cup pine nuts

Caper currant sprinkle (optional)

2 tbsp. currants
2 tbsp. baby capers
3 tbsp. parsley, finely chopped
2 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
1 tbsp. raw honey or pure maple syrup

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Directions

Preheat the oven to 180C and make the pastry while you wait for it to heat. Combine the buckwheat flour, almond meal and tapioca flour together in a medium bowl, stirring to combine. Then add the olive oil and use a knife in a cutting motion until the mixture starts to come together. Add the iced water and use your hands to mix and slightly knead the dough together in the bowl – it should begin to form a dough-like texture now.
Lightly oil a tart tin (I use a loose bottom 20cm tart tin), or line it with baking paper if it isn’t non-stick. Begin by pressing the mixture up the sides of the tin and then press the mixture evenly over the centre.
Place the tart shell into the fridge to rest for 20 minutes.
Meanwhile, line a large baking tray and place the mushrooms on it stem-side-up. Crush 4 of the garlic cloves and sprinkle the garlic over the mushrooms.
Cut the leeks into 2cm chunks and place them on the tray around the mushrooms. Drizzle the mushrooms with the truffle oil (and you can put a tiny bit on the leeks too) but drizzle the leeks with mostly regular olive oil. Sprinkle salt and pepper over both and then place the tray into the oven to cook for 20 minutes.
Heat a little olive oil in a frying pan over medium heat. Crush the remaining clove of garlic and finely slice the silverbeet leaves before adding them to the pan with the garlic. Add a good pinch of salt and pepper and stir until the silver beet is just wilted. Remove from the heat and set aside.
When the mushrooms and leeks are soft and caramelising, carefully remove them from the oven and place the pastry in to bake for 10-15 minutes or until beginning to brown slightly.
Meanwhile, whisk the eggs and make the caper currant sprinkle by mixing all ingredients together in a bowl. Set aside.
When the pastry shell is out of the oven, begin by layering half of the silverbeet over the bottom, then add half of the of roasted leek. Add the remaining silverbeet, then cut the mushrooms in half and place them into the tart, spreading them evenly. Place the remaining leeks in around the mushrooms.
Carefully pour the whisked egg mixture over the filling, ensuring you pour all over the tart, rather than just in one place (it may overflow and not spread evenly as the filling is quite dense). Sprinkle over little knobs of the goat cheese and then the pine nuts. Place into the oven to bake for 25-30 minutes or until cooked through with a slight rise and when the pine nuts are lightly toasted.
Allow to cool for 10 minutes before removing it from the tin. Scatter over the caper currant sprinkle just before slicing and serving. Enjoy!

Recipe Note

This tart tastes just as delicious the next day when eaten cold!