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Leek quiche

Leek quiche

Preparation : 45 min Resting : 1 hr 30 min
Cooking : 30 min Equipment : quiche tin 28-30 cm
Difficulty :
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Serves 1 quiche :
250 g plain flour
130 ml water
40 g butter
100 ml crème fraîche
50 ml water
2 eggs
50 g softened butter
200 g chilled butter
40 g de beurre
40 g gruyère cheese
2 leeks
Salt & pepper
To make the puff pastry
1Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade.
2Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball.
3Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for a hour.
4Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction to form a cross.
5Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square. Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
6Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
7Turn the pastry 90° and roll the pastry out to form a long rectangle . Fold it in thirds like a wallet.
8Wrap the pastry in cling film and chill for 30 minutes in the fridge.
9Repeat Steps 6, 7 and 8 twice.
10Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes.
To make the filling
1Preheat your oven to 210 °C (gas mark 6).
2Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside.
3Wash the leeks. Discard the green part and cut the white part into thin slices using the 2-mm slicing disc in the midi bowl. Set aside.
4Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml water.
5Soften the leeks over a low heat for 15 minutes, making sure they do not brown.
6If necessary, add a little more water. Season with salt and pepper.
7Prick the quiche base all over with a fork.
8Either in the main bowl fitted with the metal blade or in the mini bowl, blend the cream, eggs, salt and pepper for 30 seconds.
9Arrange the leeks in the pastry case. Top with the creamy egg mixture.
10Scatter with grated cheese and bake for approx. 30 minutes.
11Serve piping hot.
Chef’s tip

You can replace the leeks with onions, diced bacon, tomatoes, etc.


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