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| Leek Gruyere Quiche |
"When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians."
Ingredients :
- Crust:
- 1 1/2 cups all-purpose flour
- 5 tablespoons cold unsalted butter
- 1 large egg
- 1 pinch salt
- 1 tablespoon cold water, or as needed
- Filling:
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white parts only, thinly sliced
- 4 eggs
- 9 ounces creme fraiche
- 3/4 cup grated Gruyere cheese
- 1/2 cup grated Emmentaler cheese
- 1/3 cup cubed fully cooked ham
- freshly ground white pepper
- 1 pinch ground nutmeg
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 1H30M |
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- Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
- Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
- Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
- Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
- Bake in the preheated oven until filling is set, about 30 minutes.
Notes :
- Use thin leek stalks if available - they taste better. If they are very thin, use 3 leeks.
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