Bring on the leek!
The original recipe for this quiche can be found at LunaCafé, with mouthwatering photos and an introduction into quiche Zen. I have since given up on the perfect quiche and the Zen and have dumbed this recipe down to a point where the original author might be insulted at the comparison. I’m just trying to quote my sources like a good scholar. At the end of the day, this is a normal quiche, not quiche Zen with extra karma, but it still tastes good enough to have it two times a week.
Quiche with Leek (makes on 26cm-quiche; will feed 2 for 2 light dinners)
- 75g shortening
- 160g flour
- 1/4 tsp. salt
- 4-5 tbsp. ice-cold water
- 1-2 tbsp. butter (it needs to be butter, for taste reasons)
- 3 eggs (medium)
- 2 stems of leek
- 1 clove of garlic (2 if they’re small)
- 1tbsp. rosemary (fresh if you have; ground will do – it’s winter, after all. I don’t know about your herbs, but my rosemary is covered in snow at the moment and doesn’t like it one bit!))
- 1 tbsp. sage (fresh if you have; ground will do)
- 2-3 tbsp. chives (fresh or frozen – it’s still winter!)
- 1-2tbsp. Parmesan
- 75g-100g grated Gouda or Emmentaler (or cheese of choice with some taste. No mozzarella!)
- 250ml “mixed creams” – blend some heavy cream (I used low fat), about 2-3 tbsp., with 100 ml skimmed milk (1,5%) and some 100g-150g sour cream – vary amount of each according to your nutritional ideals. I tend to go low on the heavy cream. Perhaps that ruined my quiche karma, but it kept me from having to buy new pants this winter.
- Melt the butter in a pan.
- Clean the leek, cut off roots and welting greens and cut the rest into thin (about 1-2cm) slices.
- Add the leek to the pan, sauté on low to medium heat until soft.
- Meanwhile, make a shortbread crust: pour the flour into a bowl, mix with the salt. Add the shortening in pieces and the ice water. Mix with kneading pegs for about half a minute. What you see in the bowl will then most likely be a mess in crumbles.
- Gently knead with your hands into a ball (don’t over-knead). It’ll still be flaky and crumbly, but that’s part of the plan.
- Put the dough into the fridge while you finish the leek – add the garlic, sauté for another minute or two until fragrant, but take care that the garlic doesn’t brown or burn.
- Pull the pan off the fire; add rosemary, sage and chives and stir well. Set aside.
- Preheat oven to 165°C
- Get the dough back out of the fridge and roll it out to fit your quiche form. It’s a little tricky – you might need some flour to prevent the rolling pin from sticking to the dough, but more flour makes the dough dry and less yummy, so the trick is to use as little as possible. The dough may still break here and there in all its flaky goodness, but the good news is that you can just merge pieces together again in the form.
- Skewer the dough on the bottom of the form a few times with a fork.
- Sprinkle 1 tbsp. of Parmesan and 2 tbsp. of Gouda (or cheese of choice) onto the dough bottom.
- Spread the leek mixture over it evenly.
- Prepare the custard: mix cream(s), milk and eggs, season with salt and pepper. In the end, mix in the rest of the cheeses.
- The cheeses, unfortunately, will cling to the bottom of the bowl. The aim is to spread the custard with the cheese blended in over the leek. Try to avoid “cheese mountains”. The better custard and cheese are blended, the creamier the quiche will taste (the first times I attempted to prepare this dish, I sprinkled the cheese on top in the end, resulting in bland custard underneath a not-so-yummy layer of dry cheese).
- Bake according to Quiche Zen rules (see link above) or about 30-40 minutes, depending on your oven, until the edges brown lightly but the middle is barely solid.
- Let settle for about 10 minutes before serving.