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Three-cheese & leek quiche Fast2eat

Three-cheese & leek quiche Fast2eat

This cheese and leek quiche is a wonderful vegetarian variation on the classic Quiche Lorraine; the leeks impart a mellow, almost sweet onion flavour. The cheese mix makes the filling extra flavourful.

This recipe has been adapted from Claudia Daibes’s recipe.

Extremely creamy and rich, this quiche could be served for breakfast, brunch, lunch, or dinner without hesitation or having to slave in front of the stove for hours.

For breakfast, add a side of seasonal fresh fruit. For brunch or dinner, add a healthy side salad. It is delicious served with a mixed green salad.


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Three-Cheese & leek quiche Fast2eat
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting time: 1 hour
Total Time: 2 hours
A vegetarian twist on the classic French recipe quiche Lorraine, this cheese and leek quiche is rich and flavourful. A fast, surprisingly good quiche “leekraine” that makes a great centrepiece at any time of year.
Servings: 8 servings
Author: Susana Macedo

Ingredients

Basic Pastry Dough

  • 1 cup All-purpose flour
  • 1 Egg
  • 1/3 cup Butter - or margarine
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 2 tbsp Water - cold – less or more, if needed

Cheese mixture

  • 125 g Mozzarella - shredded – or Romano cheese
  • 125 g Friulano - shredded - or white cheddar cheese or Swiss cheese or Gruyère
  • 1 cup Greek yogurt - natural
  • ½ cup Whipping cream
  • ¼ cup Parmesan - grated
  • Nutmeg - ground
  • Oregano - optional
  • Thyme - optional - 2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried

Sauteed leek

  • 2 tbsp Olive oil - or 1 tablespoon each olive oil and butter
  • 2 cups leek - finely sliced - white and light green parts only, from 1-2 leeks
  • Garlic - minced - optional
  • Salt
  • Black Pepper - freshly ground

Egg mixture

  • 3 Eggs
  • ½ cup Whipping cream
  • Paprika

Instructions

Basic Pastry Dough

  • In a food processor, pulse together flour and butter.
  • Add egg, baking powder, and salt and pulse until combined pea-sized, and some slightly larger pieces form.
  • If necessary, use a silicone spatula to incorporate ingredients fully. Scrape the sides of the food processor and push the ingredients toward the centre, to ensure that all ingredients are mixed and kneaded. This will help speed up the process of integrating the dough.
  • With the food processor running, gradually add water into the feed tube, 1 tablespoon at a time, until the dough forms soft crumbs that you can squeeze together to form the dough. The dough should just come together but should not be wet and sticky (test by squeezing some with your fingers).
  • Cover with plastic wrap and refrigerate for 30-60 minutes (if you prefer, you can make the crust the night before).

Wash and cut the leek

  • Meanwhile, wash well, trim, and finely slice the leeks. See notes.

Pre-baking the crust

  • Prebake the crust at 200-220ºC/400-425ºF on the centre rack for about 10 to 15 minutes, just until dry and lightly golden.
  • Then lower temp to 375°F/190°C to bake the pie.

Sauteed leek

  • While the crust bakes, heat the oil or oil and butter over medium heat in a skillet or saucepan and add the leeks and stir until well coated. Season with a bit of salt and pepper to taste (they should be well-seasoned), then sauté for about 10 minutes, occasionally stirring, until softened and all liquid has evaporated. Do not brown.
  • You can optionally stir in minced garlic and cook for another 30 seconds to a minute until fragrant.
  • Set aside to cool.

Cheese mixture

  • In a medium bowl, toss together the Whipping cream, Mozzarella cheese, Friulano cheese, Parmesan cheese, Nutmeg and oregano or thyme. Whisk well.

Egg mixture

  • In a separate bowl, beat together the eggs and Whipping cream until they are frothy. Season with Paprika to taste.

Assembling

  • Spread cheese mixture evenly over the bottom of the pie crust. Do not pack cheese mixture.
  • Spoon the Sauteed leek evenly over the cheese mixture layer in the pie crust.
  • Pour egg mixture over the leeks.

Baking

  • Bake for about 30-45 minutes in the preheated oven (375°F/190°C) until the crust is lightly browned. The centre will be slightly wobbly but not liquid. You can test if it is done by inserting a cake tester (or a toothpick) in the centre. If it is clean when you pull it out, it is ready. Do not overcook!
  • Remove from the oven and allow to sit for at least 15 minutes before serving. The filling will continue to set as it cools.
  • Slice into wedges and serve warm or at room temperature.

Notes

Washing the leeks
Leeks are part of the onion family, but they have a milder flavour. They are notoriously sandy and dirty (and very good at hiding it), so be sure to clean the leeks well, especially between leaves where there can be a lot of grit.
To clean them, cut off and discard the root ends and thick dark green parts, then cut the leeks in half lengthwise.
Rinse each half under cold water, pulling apart the layers to remove any grit tucked inside.
If the leeks are very sandy, soak them for 15 minutes or so, then run under cold water again.
Lift out and drain leeks in a colander and pat dry on paper towels.
If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
If your crust cracks
Do not panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
Should I poke holes in my crust before baking?
It is best not to poke holes in the crust when making quiche because the egg mixture may leak out, and your pie will stick to the dish.
Making ahead
The crust will keep for a few days in the refrigerator and freezes well.
The sauteed leek can be refrigerated in an airtight container for up to 2 days.
You can store the finished quiche in the refrigerator, and it freezes well. It makes a delicious leftover served cold, room temperature or warmed.
Refrigerating
Let the finished quiche cool completely uncovered. Then cover and refrigerate it. It will keep for 2 or 3 days.
Freezer Instructions
The quiche can be frozen for up to 3 months.
Remove the quiche from the freezer about 24 hours before serving.
Reheating
Reheat gently in a 150-180°C/300-350°F oven for about 20 minutes until warmed through in the centre.
Variations
  • Thickly sliced bacon - Chop the bacon, then fry in a separate pan until golden.
  • Thickly sliced smoked ham
  • Top with the tomato slices
Store-bought refrigerated Pie Crust
if you do not have time, a frozen (and then thawed) store-bought pie crust is just fine instead of homemade. Puff pastry works too.
How to Keep Your Cutting Board from Slipping?
A cutting board that slips around as you chop is risky business.
The easiest way to keep your board stable is to grab a paper towel or a damp Kitchen Towel (thin cotton), or a piece of the non-slip mat or sponge cloth.
Wet it and wring it out as much water as possible, so it's just damp, then lay it out flat on your counter under your cutting board to create traction between the board and the counter.
It acts as a grip, preventing your board from moving around.

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Course : Appetizers & Starters, Breakfast & Brunch, Dinner, Lunch, Main Course, Main Dish, Side Dish
Cuisine : American, Brazilian, Canadian
Keyword : Appetizer, Bake, Baking, Cheese, cheese and leek quiche, cheese quiche, Easy, Easy Appetizer, easy-to-prepare, freezer friendly, Gourmet, homemade, homemade pie crust, hot Vegetables, Leek, Leek quiche, Make-ahead, Nut-free, Oven-Baked, Pie, quiche, savory pie, savoury pie, soy-free, starter, Vegetable, vegetables, Vegetarian

Nutrition

Calories: 448kcal | Carbohydrates: 19g | Protein: 16g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 548mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1461IU | Vitamin C: 3mg | Calcium: 300mg | Iron: 2mg
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