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!
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