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Leek and Gruyere Quiche

>>>Leek and Gruyere Quiche
This Leek and Gruyere Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.

This leek and Gruyere quiche is my second quiche of the summer and I make no apologies for it, these tarts have been a bit of a go to this summer for us. We were determined to head out more and take picnics with us this summer and stuff like quiche, sausage rolls, pork pies and Scotch eggs have all had a bit of a renaissance in our kitchen, if good old traditional grub can have a renaissance? It has also been a bit of a personal battle with my old nemesis, baking and pastry, it has never been a thing I have indulged in a great deal so whilst I am an experienced cook give me a pastry task and I will be cursing like a mother flipper quicker than you cans say ‘for fecks sake’, but I am certainly getting better at my handling of pastry and have learned to work quick and work cold and I am no long left with a sticky mess on the work surface when I am making tarts and rolls (stop it you filthy minded people).

Anyway back to this leek and Gruyere quiche, it is I guess another play on probably my favourite flavour combination, cheese and onion… So many ways of pairing it and this one uses nutty almost smokey Gruyere cheese and pairs at against leeks for the allium hit and I love it, neat and subtle with lots of beautifully complex flavour profiles. Cut into wedges and pack in your picnic basket and don’t forget a little sticky balsamic sauce which really compliments the flavours in this leek and Gruyere quiche so very well!

This Leek and Gruyere Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.
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Leek and Gruyere Quiche

This Leek and Gruyere Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.

Course Snack
Cuisine Picnic
Prep Time 50 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings 1 25cm Tart,
Author Brian Jones

Ingredients

For the Pastry:

  • 300 g Plain Flour.
  • 1/8 Tsp Salt.
  • 150 g Butter: Cold and diced, if you are not going vegetarian replace 50g of this butter with lard for an even shorter pastry.
  • 75 ml Water: Make it cold by keeping it in the fridge, you may need a little more or less so trust your judgement.
  • 1 Tsp Lemon Juice.

For the Quiche Filling:

  • 250 g Leek: Cut into rounds roughly the same depth as the quiche mould.
  • 150 g Gruyere Cheese.
  • 1 Tbsp Cooking Oil: Neutral.
  • 8 Eggs: Large.
  • 200 ml Double Cream: Heavy cream in the US.
  • 1 Tsp Black Pepper: Freshly ground.
  • 1/2 Tsp Salt.

Instructions

For the Pastry:

  1. Add the flour and salt to a cold bowl and mix together.

  2. Now add in the cold butter and rub through the flour and salt mix until it forms breadcrumbs.

  3. Mix together the water and lemon juice and slowly add to the breadcrumb mix until it begins to form a ball.

  4. When it forms a ball tip out on to a floured work surface and knead it gently until a single ball is formed.

  5. Wrap in cling film and refrigerate for 30 minutes.

To Make the Quiche:

  1. Now remove from the fridge, roll out to a 3-5mm thick circle and use to line two a single 25cm quiche mould, pricking the base with a fork at regular intervals.

  2. When lined return to the fridge to rest for 15 minutes whilst your oven warms to 190°C.

  3. When the case has rested fill with baking parchment and baking beans and cook for 25 minutes.

  4. Whilst the pastry case is baking heat the cooking oil in a frying pan and use it to caramalise the cut side of the leek rounds. This is optional.

  5. The remove the baking beans and then cook for another 5 minutes.

  6. When the pastry cases have been part cooked, trim off the remaining pastry being careful as it will be hot.

  7. Whisk together the eggs, cream, black pepper, salt adding 100g of the Gruyere cheese at the very end.

  8. Sprinkle the remaining 50g of grated Gruyere on the bottom of the tart case before pouring in half of the egg mix.

  9. Now randomly drop in the leek rounds seared side up and top up the tart and bake in the oven at 190°C for 35-37 minutes.

This Leek and Gruyere Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.
This Leek and Gruyere Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.
2017-08-22T04:23:26+00:00

10 Comments

  1. Jillian August 22, 2017 at 5:36 am - Reply

    I love a good Quiche – Yum!

  2. Marie | Yay! For Food August 22, 2017 at 6:32 am - Reply

    I have a similar reaction when handling pastry too! Pie crust in particular. I just need to keep practicing, I guess. Anyway, I love the combination of leek and Gruyere; I could probably eat the whole quiche!

    • Brian Jones August 24, 2017 at 5:37 am - Reply

      I know pastry 😮 But it is well worth the effort.

  3. Jayasri August 22, 2017 at 7:45 am - Reply

    Wow! This looks delicious and perfectly made, beautiful clicks as well!

  4. Amy | The Cook Report August 22, 2017 at 9:39 am - Reply

    I love a good quiche and this one sounds really delicious

  5. Corina Blum August 22, 2017 at 9:43 am - Reply

    I grew up on quiches as my mum loved making pastry and I am always tempted whenever I see recipes online. I love how simple this one is but I know the leeks and gruyere in it will go so well together.

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