After a break away from my kitchen and obviously from Tokyo-Paris sisters, I’m pleased to be back and cook for A. and me. I hope you have enjoyed Prunellia’s posts while I was away and the website renewal just before I left (we’re still open to hear what you think!). I’m starting back in the kitchen with a very simple classic leek and Japanese mushrooms quiche. Nothing difficult, a classic I could say, just added a twist of fresh lemon juice with the mushrooms, and thought afterwards that I should have added a lemon zest in the piecrust sablé dough. So I’m going to give you this recipe without having tried it for resl myself but I’m sure it is delicious since the lemon would fit perfectly the sablé dough and the olive oil. I wish you a happy continuation for this week!

Leek and Japanese quiche with a lemon twist: 

a recipe for 2 as a single main dish or for 4 as a starter

– 200g of flour of your choice

– 4 eggs

– 3tbs of olive oil

– 1/2 lemon

– salt, pepper

– 3 leeks

– oyster mushrooms, shimeji… 

Pie crust: in a bowl mix the flour, 1 egg, the olive olive oil, salt pepper, and the zest of the 1/2 lemon. Knead until smooth, with the olive oil it shouldn’t take long. Roll to the size or your pie dish. It’s nice to have it a bit thick and that the pie dish is a bit high.

Filling: wash and cut the leeks in little half or quarter trunks and set in the dough an homogeneous layer. Beat the 3 eggs with salt, pepper and the juice of the 1/2 lemon. Add on top of the leeks. Wash and cut the mushrooms and set on top. Bake for 25min at 180deg, or until just golden. Serve and eat write away!

Tip: it is never easy to cut leeks cleanly so think of how many pieces you’re going to cut and arrnage them to avoid cuts as much as possible.