French cuisine · Dough, Pasta & Rice

Leek Quiche

Buttery, tender shortcrust pastry with slow-braised leeks and a custard of eggs, cream and nutmeg.

Ingredients · for 6 servings

• 250 g flour
• 125 g cold butter
• 1 egg for the dough
• 4 leeks
• 3 eggs
• 200 ml cream
• 150 ml milk
• 100 g grated gruyère
• 1 tbsp butter for sautéing
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Quickly knead flour, cold butter cubes, 1 egg, 1/2 tsp salt and 2 tbsp cold water into a smooth dough, flatten into a disc and chill for 30 min.
2. Halve the leeks lengthwise, wash thoroughly and cut into 1 cm wide half-rings; braise in the butter over low heat, covered, for 15 min. until soft, then season with salt and let cool.
3. Roll out the dough to 32 cm, line a 28 cm tart tin with it, press the edge in, prick the base and chill for 15 min.
4. Cover the base with baking paper and dried pulses and blind-bake for 15 min. in the oven preheated to 190 °C top/bottom heat, then remove the paper and weights.
5. Whisk the eggs with cream, milk, nutmeg, salt and pepper, spread the leeks over the base, pour the custard over and sprinkle with gruyère.
6. Bake for another 35-40 min. until the custard only wobbles slightly in the middle and the surface is golden brown; let rest for 10 min. and serve lukewarm.