Leek, Egg & Cream Quiche

Ingredients

• 200 g (1 1/2 cups) all-purpose flour
• 100 g (1/2 cup) cold unsalted butter, cubed
• 1/2 teaspoon salt (for the dough)
• 3 tablespoons ice-cold water (more if needed)
• 2 tablespoons olive oil for sautéing
• 1 small onion, chopped (about 70 g)
• 2 leeks (about 200 g), thinly sliced
• 3 large eggs
• 200 ml heavy cream (about 3/4 cup)
• 50 g grated Parmesan cheese (about 1/2 cup)
• 1/4 teaspoon grated nutmeg
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease and flour a 24 cm (9½-inch) tart pan (use a removable bottom if you have one).
2. Make the dough: in a bowl combine the flour and 1/2 teaspoon salt, add the cold cubed butter and rub with your fingertips until the mixture resembles coarse crumbs; add 3 tablespoons ice-cold water and mix just until it comes together into a quick ball (do not overwork).
3. Roll the dough between two sheets of plastic wrap to about 3 mm (1/8 inch) thickness and line the pan, pressing well into the edges. Prick the bottom with a fork and chill in the refrigerator for 10 minutes.
4. Line the dough with parchment paper and fill with baking weights (dried beans or rice). Blind-bake for 10–12 minutes; remove the weights and bake another 3 minutes until lightly golden. Reduce the oven to 350°F (180°C).
5. Meanwhile, heat the olive oil over medium heat and sauté the chopped onion until translucent; add the sliced leeks and cook 6–8 minutes until softened and reduced, seasoning with a pinch of salt. Set aside to cool slightly.
6. In a bowl whisk the eggs with the heavy cream, grated Parmesan, nutmeg, salt and pepper until smooth. Stir in the sautéed leeks and check seasoning.
7. Pour the filling into the pre-baked crust and bake at 350°F (180°C) for 30–35 minutes, until the surface is set and lightly golden (the center should be almost set).
8. Remove from the oven and let rest 10 minutes before unmolding. Serve warm or at room temperature.

Tips

• Avoid excess liquid in the filling: cook the leeks well so they reduce and the quiche stays firm.
• If you don’t have beans for blind-baking, use a second baking sheet pressed onto the dough to prevent shrinking.
• For a quicker crust, pulse the flour and butter in a food processor until crumbly, then add the water to form the dough.

Variations

• With bacon: add 100 g bacon, chopped and browned, to the leeks before mixing into the custard.
• Lighter vegetarian: replace 25% of the heavy cream with plain yogurt for a lighter texture.
• Different cheese: swap the Parmesan for 150 g shredded mozzarella for a more elastic texture.

FAQ