5 ounces (125g) (organic) wholemeal bread flour, or granary flour. (Mixing malted wheat flakes into whoemeal flour makes it Granary)
16g (1/2 ounce) 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)
1/2 pint (400g) milk
4 tablespoons yoghurt (or more milk)
1/2 teaspoon cumin
Pepper and salt
Heat the flour and salt in a bowl with a plate in the oven. Meanwhile cream the yeast in a small amount of warm water.
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 don't 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 don't heat the flour. You can also raise it, bash it back down and put in a cold place (not the fridge) until it's 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 remaning filling ingredients, 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 servingsPosted by pede0252 at July 17, 2004 2:54 PM