Leek Quiche
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- 6reviews
- 86saves
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!
elisabeth
Ingredients
Serves: 8
- Pastry
- 200g plain flour
- 75g cold butter
- 1 egg
- 1 pinch of salt
- Some cold water
- Filling
- 2-3 leeks
- 1 tablespoon olive oil
- 4 eggs
- 250ml crème fraîche
- 100g Gruyere cheese, grated
- 50g Emmental cheese, grated
- 50g cooked ham, diced
- freshly ground white pepper
- 1 pinch grated nutmeg
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.
- Bake in preheated oven for about 30 minutes.
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Reviews (6)
this is great I do this mid week so hubby can take to work - I also add a few onion seeds and a spponfull of parmasan to the pastry yummy - 18 Oct 2012
came out delish! very easy and satisfying dish. plus the ingredients can be easily substituted for anything else that's currently in the fridge. thanks for the recipe - 07 Jul 2012
Extremely tasty and holds together well. Delicious hot or cold (I prefer cold). I made it in a 25cm quiche dish, and added a little butter to the olive oil . - 23 Aug 2013
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