Preparation
Step: 1/9

Wash the leeks and slice into rings.

Step: 2/9

Bring the cream to the boil. Season with a little salt, pepper and nutmeg, add the leeks and simmer for 2-3 minutes.

Step: 3/9

Drain the leeks through a sieve and collect the cream in a bowl.

Step: 4/9

Preheat the oven to 180°C (160°C fan, gas 4). Grease the quiche tin. For the dough, beat 150g butter with a pinch of salt until creamy. Gradually beat in the eggs. Add the flour mixed with the baking powder and mix everything to a smooth dough.

Step: 5/9

Press into the tin until smooth and even then bake in the oven for 20 minutes.

Step: 6/9

Meanwhile, , clean the mushrooms and cut into slices. Squeeze the juice of half the lemon.

Step: 7/9

Saute the mushrooms in a hot pan with the remaining butter until golden.

Step: 8/9

Pour in the leek cream and simmer for a few minutes until creamy. Season with lemon juice, salt and white pepper.

Step: 9/9

Remove the base from the oven and pour in the leeks. Spread with the sour cream and return to the oven for 15-20 minutes until golden brown. Serve with the mushroom sauce.