I’m not big on eating eggs, so quiche isn’t my thing. That being said, it’s pretty decent, and the feedback I got was quite good!
This is a very easy meal to make, fairly consistent, and you can even freeze it.
Looking for the best pâte brisée recipe? Check mine out here
(Experiment 43) Leek quiche
Ingredients
- 1 pate brisée
- 450 g chopped leeks white about 2 leeks
- 125 ml milk
- 125 ml heavy cream 35%
- 100 g cheese gruyere is the classic one, but I used mozzarella here
- pinch nutmeg
- 3 eggs
- 50 g butter
Instructions
- First, start with the pate brisée as it needs to be refrigerated for 30minutes before you can use it. While it cools, wash the leeks, chop them in half and cut them into slices. You want to use the white part and light green.
- In a pan over medium heat, melt the butter. Add the leeks and sweat them, do not brown them. This should take about 5 minutes. Reduce to low and cover for 15 minutes. Remove from heat, add salt and pepper and let it cool at room temperature.
- While this cools off, give a light butter coating to your pie tin, dust with flour, swirl to cover all the butter. Flip over and give it a tap to remove excess flour then lay the flattened pie dough in.
- Preheat oven to 400F.
- In a bowl, beat the eggs then add the milk, cream and nutmeg. Keep mixing.
- Lay the cooled leeks into the dough and cover with the cheese then pour all over the eggs mixture. Bake for 15 minutes then drop the temperature to 350 and bake for another 15 minutes. I like to turn convection on for the last 5 minutes, it helps to lightly brown the top.
