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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…
Ingredients [ For 4 to 8 people ] [ Preparation time : 42 minute – Cooking time : 58 minutes ]
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 judgment.
- 1 Tsp Lemon Juice.
For The Quiche Filling
- 250 g Leek: Cut into rounds roughly the same depth as the quiche mold.
- 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.
For The Pastry
Add the flour and salt to a cold bowl and mix together.
Now add the cold butter and rub 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 mold, 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 caramelize 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 partly cooked, trim off the remaining pastry being careful as it will be hot.
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.