Chillied potato and leek quiche

    1 hour 45 min

    If you love quiche but are tired of the usual fillings, here's a new idea to whet your appetite. A vibrant green layer of peppery rocket is sandwiched between sliced potatoes and leeks in a Gruyre-flavoured custard, and the crisp pastry case is speckled with hot chilli and fragrant thyme. Serve warm with a tomato and red onion salad.

    19 people made this

    Serves: 4 

    • Sunflower oil shortcrust pastry
    • 170 g (6 oz) plain flour
    • 2 fresh red chillies, seeded and finely chopped
    • 2 tsp chopped fresh thyme
    • 1 egg
    • 4 tbsp sunflower oil
    • 1 tbsp tepid water
    • Potato and leek filling
    • 350 g (12½ oz) waxy new potatoes, scrubbed
    • 250 g (8½ oz) leeks, cut into 1 cm (½ in) slices
    • 55 g (2 oz) Gruyre cheese, grated
    • 2 tbsp snipped fresh chives
    • 55 g (2 oz) rocket, roughly chopped
    • 2 eggs
    • 150 ml (5 fl oz) semi-skimmed milk
    • salt and pepper

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. To make the pastry, sift the flour and a pinch of salt into a bowl. Stir in the chillies and thyme, then make a well in the centre. Whisk together the egg, oil and water, add to the dry ingredients and quickly mix together with a fork to make a dough.
    2. Turn out the dough onto a lightly floured surface and knead for a few seconds until smooth. Put into a bowl, cover with a damp tea-towel and leave to rest for about 30 minutes before rolling out.
    3. Meanwhile, make the filling. Cook the potatoes in boiling water for 10–12 minutes or until almost tender. Steam the leeks over the potatoes for 6–7 minutes, or cook them in a separate pan of boiling water for 4–5 minutes, until tender. Drain thoroughly and leave until cool enough to handle.
    4. Preheat the oven to 200°C (400°F, gas mark 6) and put a baking sheet in to heat. Roll out the pastry dough thinly and use to line a 20 cm (8 in) round, loose-bottomed, fluted flan tin about 3 cm (1¼ in) deep. Scatter half the cheese over the bottom of the case.
    5. Thickly slice the warm potatoes and toss with the leeks, the remaining cheese, the chives, and salt and pepper to taste. Arrange half of the potato and leek mixture in a layer in the pastry case. Scatter over the chopped rocket, then spread the rest of the potato and leek mixture on top.
    6. Lightly beat the eggs together in a jug. Heat the milk to just below boiling point, then add to the eggs, whisking gently to mix.
    7. Place the tin on the hot baking sheet and carefully pour the warm egg custard into the pastry case. Bake for 10 minutes, then reduce the oven temperature to 180°C (350°F, gas mark 4). Bake for a further 30–35 minutes or until the filling is lightly set. Leave in the tin for 5 minutes before removing. Serve warm.

    Some more ideas

    For a higher fibre pastry, use half white flour and half wholemeal flour. You'll need an extra 2 tsp water to mix the dough together. * To make a sweet potato and Swiss chard quiche, cut 350 g (12½ oz) sweet potatoes into cubes slightly larger than 1 cm (½ in) and cook in boiling water for 4 minutes or until almost tender. Shred 170 g (6 oz) Swiss chard (or baby leaf greens) and steam for 4 minutes, or cook in a separate pan of boiling water for about 4 minutes, until tender but still crisp. Drain thoroughly, squeezing out excess moisture. Toss the sweet potatoes with the chard or greens, 25 g (scant 1 oz) coarsely grated Emmenthal cheese, and seasoning to taste. Scatter a further 30 g (1 oz) grated Emmenthal over the bottom of the pastry case. Pack the vegetable mixture into the pastry case, levelling the surface, and pour over the egg custard. Bake as in the main recipe and serve warm.

    Plus points

    Chillies contain more vitamin C, weight for weight, than citrus fruit. But the quantity of chillies usually eaten means the overall intake of this vitamin is not huge. * Rocket, like other dark green leafy vegetables, is a good source of folate, a vitamin involved in the production of red blood cells. * Like many other cheeses, Gruyre is high in saturated fat, which makes it a good source of fat-soluble vitamins such as A and D.

    Each serving provides

    B12, E * A, B1, B6, C, folate, calcium * B2, niacin, iron, copper, potassium, selenium, zinc

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    Reviews in English (1)


    The filling was fine but the pastry was like lead. If I make it again I will use butter instead of oil and omit the egg. Even local stray cats wouldn't eat the crust!  -  07 Aug 2008