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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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 cheese - shredded – or Romano cheese
- 125 g Friulano cheese - shredded - or white cheddar cheese or Swiss cheese or Gruyère
- 1 cup Greek yogurt - natural
- ½ cup Whipping cream
- ¼ cup Parmesan cheese - 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 Egg
- ½ cup Whipping cream
- Paprika
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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
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
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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