Leek quiche with mushrooms and sausage

Pour the flour into the blender, add the cold butter and let it knead for a few seconds until you get a flour.
Add the cold water and salt, knead a few more seconds and as soon as the dough is compacted, move it on the pastry board.

Knead the dough quickly on the pastry board, wrap it in film and store in the fridge for at least half an hour.
During the process, avoid heating the dough in any way.
Clean the leek, cut it in two pieces and slice it.

Cook it it in plenty of olive oil, add the fresh or frozen mushrooms, let them brown (if you use the frozen make sure they are well cooked), then add the chopped sausage and take off the casing.
Cook for about 25 minutes over medium heat.
Turn the fire off and move everything on a bowl, wait for it to cool, then add the cream, grated cheese and eggs.

Take the brisè from the fridge and roll it out with a rolling pin, it must not be thicker then 1/8 of an inch (3mm).
Cover a suitable baking tray (11 inches/28cm), you can use a classic, or if you have the possibility, a natural cast iron. The cast iron baking tray guarantees a cooking similar to the one you would get in the stone oven, slow and constant.
Cover it with the dough, remove the excess and pierce the bottom a fork.

Pour the seasoning on the base of the brisé, level and bake in a static oven at 340 º F for 35-40 minutes or until the desired browning.
Remove from the oven, sprinkle with a little parsley to garnish, let it cool and serve.

If you liked this recipe, check this one out:
–Terrine of green beans mushrooms and cheese cream;
–Stuffed potatoes with mushrooms;