About this recipe:When I make this leek quiche for guests, I always bake two - one with and one without ham for the vegetarians. Both versions are equally delicious, and a lovely way to enjoy leeks. Use ready-made pastry for a shortcut if desired!
200g plain flour
75g cold butter
1 pinch of salt
Some cold water
1 tablespoon olive oil
250ml crème fraîche
100g Gruyere cheese, grated
50g Emmental cheese, grated
50g cooked ham, diced
freshly ground white pepper
1 pinch grated nutmeg
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Method Prep:25min › Cook:35min › Ready in:1hr
Rub together the flour, butter, egg and salt with your hands, only adding as much water as is needed to make the dough smooth. Wrap the pastry in cling film and place in the fridge for at least 30 minutes.
Preheat oven to 200 / Gas 6.
Cut the green tops off the leeks. Cut the leeks into thin slices and wash several times in cold water.
Heat olive oil in a pan and cook leeks until soft and translucent.
Meanwhile, roll out the pastry to fit the bottom and sides of a 25cm loose-bottomed tart tin.
Whisk the eggs with crème fraîche. Fold in the cheese, ham and cooked leeks. Season with white pepper and nutmeg. Spread the mixture over the pastry and smooth out.