Tuesday, April 10, 2012

21. Leek Quiche

Quiche is a French introduction to the world. What it is, is really just an open-faced pie, but the savoury kind, not sweet. The main idea is that a pastry crust is filled with a seasoned egg and cream or milk mixture, and then baked until solidified (this is essentially a custard).
My favorite recipes are those that allow a wide margin for versatility, and quiche is no exception. Any number of filling choices may be immersed in the custard. There are two main building blocks that may be used separately or together: cheese and/or vegetables. This is where the versatile nature of the quiche comes in: you may simply use whatever you have on hand, or you may go all-out and be as extravagant or as frugal as you like.

In the cheese department, the choices range from mild cheddar cheese, to sharp Gruyere, to tangy goat's cheese. In the vegetable department: spinach, mushroom, tomato, broccoli, and capsicum, to name just a few.

Today we are making a leek quiche, combined with crumbled mild white cheese. Leek is a relative if onion and garlic, but not as bold in flavor as either.


For the crust:
1 cup flour
1/4 cup olive oil
1/4 cup water

For the filling:
2 leeks
1 cup crumbled while cheese
4 eggs
1 1/2 cups whipping cream
salt ans pepper


Preheat oven to 400°F.
To make the crust, combine the flour, olive oil, and water in a food processor and pulse until combined.
Press the dough into a tart pan lined with parchment paper. Set aside.
Cut the leeks into rings about half a centimeter thick.
Immerse the cut leek in a basket suspended in a bowl of cold water and shake about to release the soil and grit from between the layers. Drain the water and repeat two more times to make sure the leek is clean.
This is important because if the leek is improperly cleaned, the result will be a very nasty crunching of soil between the teeth whilst eating the quiche.
Drain the leeks and spin dry.
In a pan, saute the leeks in a bit of oil or butter until wilted. Season lightly.
Remove from heat and allow to cool slightly.
Spread the leek and crumbled cheese on the base of the tart.
In a medium bowl, whist the eggs and the cream till combined. Season lightly.
Pour the egg mixture over the leek and cheese.
Bake for 45 minutes.
Best eaten warm, but could also be eaten cold.

 صحة و عافية

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