Leek quiche

Leek quiche

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
30g butter
1/4 cup water
1/2 teaspoon salt
1 1/2 cups sliced leeks, white part only
2 eggs
1/4-1/2 cup milk
a pinch of grated nutmeg
a pinch of freshly ground pepper
1/2 cup gruyere cheese
1 * plain shortcrust pastry [rid:3140], baked blind
2 teaspoons extra butter

Method

  1. Preheat the oven to 190°C.
  2. In a heavy-based saucepan, heat the butter and water with the salt. Add the leeks, cover and cook for 6–8 minutes, or until the liquid in the pan has almost evaporated. Lower the heat and cook gently until the leeks are very soft. Cool.
  3. Beat the eggs, cream and milk, nutmeg and pepper until just combined. Add the leeks and grated cheese. Pour into the prepared flan case and dot with small pieces of the extra butter.
  4. Bake for 10 minutes, then lower the oven temperature to 180°C and bake a further 20 minutes or until the custard is set. Cool in the tin. Serve warm.

Variations

  • Mushroom quiche cook 1 tablespoon chopped green onions in 30 g butter, but do not allow them to brown. Stir in 250 g finely sliced button mushrooms, 1/2 teaspoon salt and a squeeze of lemon juice. Cover and cook over a gentle heat for about 8 minutes. Uncover, raise the heat and boil until the liquid evaporates. Cool. Beat 2 eggs, a pinch of cayenne pepper, 1/2 cup cream, 1/4–1/2 cup milk and 1 teaspoon plain flour until mixed. Gently stir in the mushroom mixture. Pour into a Plain Shortcrust Pastry flan case that has been baked blind. Sprinkle with 2 tablespoons grated gruyère cheese. Bake in a preheated 190°C oven for 10 minutes. Reduce the oven temperature to 180°C and bake for a further 20 minutes or until set. Serve warm.
Tags:
baking
bakery
margaret
fulton
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