This Gruyere and Leek Quiche is a little play on the classic idea of a cheese and onion quiche using nutty almost smoky Gruyere cheese & charred leeks.
Gruyere and Leek Quiche.
At the start of the year we decided that we were going to indulge in many more picnics this summer.
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 can say ‘for fecks sake’.
I am certainly getting better at my handling of pastry and have learned to work quickly and work cold.
I am no longer left with a sticky mess on the work surface when I am making tarts… Stop it you filthy minded people!
The Perfect Quiche Pastry.
Shortcrust pastry is the perfect pastry for a quiche and it is actually remarkably easy to make.
The secret is to work cold and fast. Working cold means that the pastry stays workable and does not turn into the aforementioned sticky mess.
Working fast means that you are not overworking the pastry. This ensures that it stays short and crumbly.
Then you simply blind bake the case for your leek quiche. You can use anything from ceramic baking beans, to dried beans or even coins to weigh down the base.
Cheese and Onion.
This quiche recipe is 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 it into your picnic basket or lunch box.
Don’t forget a little sticky balsamic sauce which really compliments the flavours in this quiche so very well!
For the Pastry:
- 300 g Plain Flour
- 1/8 Tsp Salt
- 150 g Butter
- 75 ml Water
- 1 Tsp Lemon Juice
For the Quiche Filling:
- 250 g Leek
- 150 g Gruyere Cheese
- 1 Tbsp Cooking Oil
- 8 Eggs
- 200 ml Double Cream
- 1 Tsp Black Pepper
- 1/2 Tsp Salt
For the Pastry:
- Add the flour and salt to a cold bowl and mix together.
- Now dice the cold butter and rub through the flour and salt mix until it forms breadcrumbs.
- Mix together the water and lemon juice and slowly add to the breadcrumb mix until it begins to form a ball.
- When it forms a ball tip out on to a floured work surface and knead it gently until a single ball is formed.
- Wrap in cling film and refrigerate for 30 minutes.
To Make the Quiche:
- 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.
- When lined return to the fridge to rest for 15 minutes whilst your oven warms to 190°C.
- When the case has rested fill with baking parchment and baking beans and cook for 25 minutes.
- 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.
- The remove the baking beans and then cook for another 5 minutes.
- When the pastry cases have been part cooked, trim off the remaining pastry being careful as it will be hot.
- Cut the leeks into rounds as deep as the quiche case and then sear on both sides.
- Whisk together the eggs, cream, black pepper, salt adding 100g of the Gruyere cheese at the very end.
- Sprinkle the remaining 50g of grated Gruyere on the bottom of the tart case before pouring in half of the egg mix.
- 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 275mgSodium: 517mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 17g