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Leek Quiche with Cheese

Leek quiche is one of my favourite quiche flavours, a delicious mix of flavours between the leek and cheese.
5 from 2 votes
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Course: Brunch, Main, Side Dish, Starter, Tea Time
Cuisine: French
Keyword: crispy, dough, flaky, quiche crust, sablée
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 portions, in a 25cm/10in pan
Author: Lorena Salinas from Cravings Journal

Ingredients

For the crust

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter cold and cut in cubes
  • 1 egg
  • 1 tbsp water

For the filling

  • 2 leeks white and light green portion only
  • 2 tbsp butter
  • 2 tbsp mayonnaise (optional) helps stabilize the filling, prevents it from getting dry and becomes extra creamy
  • 1 egg
  • 1 egg yolk
  • 175 ml whipping cream
  • 125 ml milk
  • 50 g Gruyère cheese freshly grated
  • 50 g Parmesan cheese freshly grated
  • tsp salt

Instructions

For the dough

  • If you want to make the dough by hand, mix the flour salt and butter in a bowl. Pinch the butter with your fingers until no large bits of butter remain. The mix should look like wet sand. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
  • Add the liquids and mix y hand or process again until you get a smooth dough. Rest for 30min in the fridge, covered.
  • Roll it out to 2mm thick on a flour-dusted surface and put it inside your pan. Lift the edges and push down to make sure they reach the corners for a nice angle. Freeze the pan with the dough as it is for 15 minutes. After that time, use a knife to cut the dough to the edge of the pan.
  • Wrinkle a piece of baking paper, stretch it out again and place it onto the dough. Fill it with baking beans (ceramic or actual beans) to the top and press down gently on them to make sure they go into the corners. Bake at 180°C/350℉ for 20-30min or until the edges are golden.
  • Take out the baking beans carefully using the paper and place the crust back in the oven to make it evenly golden (about 5-10min more). Let cool down to room temperature before pouring the filling inside.

For the filling

  • Cut the leek in half lengthwise. Rinse under running water while moving around the layers to make sure the sand is gone. Chop it finely forming half moons.
  • Preheat a pan over medium heat and add the butter and leeks. Mix every couple of minutes until it begins to get golden. Remove from the pan and reserve until it's at room temperature.
  • Mix the leek with the rest of the ingredients and pour it into the crust.
  • Bake in a preheated oven at 140°C/280℉ for 30-40min or until lightly golden on top.
  • If your pan has a removable bottom, place the pan over an upside-down bowl that's higher than the edge of the pan and let the edges fall. Then it should glide easily off the base and onto the serving dish you chose.
  • Let it cool down a bit before serving.
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