Ingredients list for the leek quiche recipe
Serves 7-8:
For the crust:
- 2 1/2 cups (250g) all-purpose flour
- 1 stick (125g) softened butter
- 1 egg
- 3 cups water
- A pinch of salt
For the filling:
- 3 eggs
- 4/5 cup (20cl) of heavy cream
- 3 leeks cut into thick slices
- 3/4 cup (100g) grated cheese (Gruyère or mild Cheddar)
- Salt, pepper
Directions
The crust:
1. Combine flour and diced softener butter in a bowl. Mix with your fingers.
2. Stir in egg, salt and water mix for 2 minutes until you can form a ball.
3. Wrap in plastic film and let stand for 1 hour at room temperature.
4. After 1 hour, spread the dough and line the bottom of a tart pan covered with parchment paper. Prick the dough with a fork.
5. Blind bake at 340°F (170°C) for 15 minutes in your oven.
The filling
1. Cook sliced leeks for a few minutes in a skillet with a little olive oil. Cook until tender. Season with salt and set aside.
2. Whisk eggs and cream in a large bowl. Add salt, pepper and grated cheese.
3. Place cooked leeks evenly over the pre-baked dough.
4. Pour egg mixture over leeks and bake for 40 minutes at 340°F (170°C).
