Vegetable Quiche Dutch
Hollandse groentetaart: a crisp buttery shortcrust tart filled with sautéed Dutch leeks, carrots, button mushrooms, free-range eggs, cream, and shredded mature Noord-Hollandse Gouda.
Ingredients
- • 1 sheet shortcrust pastry (approx. 320g)
- • 1 large leek, cleaned and sliced into rings
- • 1 medium carrot, grated or finely diced
- • 150g button mushrooms, sliced
- • 3 large free-range eggs
- • 150ml double cream
- • 100ml whole milk
- • 150g Noord-Hollandse mature Gouda cheese, grated
- • 1/2 tsp freshly grated whole nutmeg
- • 20g butter for sautéing, sea salt and black pepper
Preparation Steps
Roll out the shortcrust pastry to line a 23cm fluted tart tin. Prick the base with a fork, line with baking paper and baking beans, and blind bake at 200°C (180°C fan) for 12 minutes. Remove beans and paper, baking for an additional 4 minutes until crisp.
Melt the butter in a frying pan over medium heat. Sauté the sliced leek, diced carrot, and mushrooms for 6 to 8 minutes until all released liquid has evaporated and the vegetables are tender. Season with salt and pepper.
In a jug, whisk the eggs with double cream, milk, freshly grated nutmeg, sea salt, and black pepper until well combined.
Spread the sautéed vegetables into the baked pastry case. Scatter the grated Gouda cheese over the vegetables, then pour in the egg and cream custard. Bake at 180°C (160°C fan) for 28 to 32 minutes until the filling is puffed, set, and golden.