Piece of life
Whatever the season, quiche is one of those simple meals that everyone loves. And the wonderful thing is that you can make a quiche with just about anything. Fridge-free quiches are magic [and can avoid so much waste].
My favourite quiche is the quiche lorraine [ one can’t deny their roots ? ], and in 2nd place comes the leek quiche. It is so good!
Tip
For those who follow me you must already know that I like to stock up on vegetables [and fruits] during their seasons. This allows me to freeze them to enjoy them later. This way, we encourage local culture, the products are tastier and also more economical [and organic is therefore more accessible]. And I’ll give you a hint : we are in the middle of leek season. You know what you have to do, right ?
To preserve them, I separate the whites from the greens. I chop the whites thinly and the greens coarsely. Once everything is washed and dry, I freeze them separately. The whites will be used mainly for quiches and the greens for soups.
About this easy French leek quiche
Everyone has their quiche recipe. But the base is pretty much the same: a shortcrust pastry [or puff pastry sometimes]. I prefer to do my own, with a mixture of wholemeal and all-purpose flours. But for those who can’t prepare it you can of course buy one. However, shortcrust pastry is very easy and quick to prepare; you should try it at least once.
I like this quiche loaded with leeks [surprising eh 😉 ], so I put a pretty thick layer of it. The amount listed in the recipe is approximate though. Usually, I use about 3 whites of leeks. Whether it’s 450 g or 550 [or even 600 g], don’t worry about it. The goal is to give you an idea, but you can adjust with what we have [and according to our tastes].
The cheese is up to you. Sometimes I use it, sometimes not. I usually use grated mozzarella, but you could very well use Suisse cheese, cheddar or other… It’s again a question of taste [and what you have in the fridge].
On that note, I’ll leave you with the recipe. It is definitely one to keep on hand at all times : easy, quick and economical.
Easy French leek quiche
Équipements
- Pie mold (24 cm/9 inch pie pan)
Ingredients
For the pastry (you can also buy one)
- 250 g flour (I use 150g wholewheat and 100g all-purpose)
- 100 g butter or margarine
- 80 to 100 ml water (go gradually, depending on your flour)
- 1 pinch of salt
For the filling
- 500 g finely chopped leeks (white part preferred)
- 250 ml heavy cream
- 4 eggs
- 100 g grated cheese (optional)
- 1 pinch nutmeg (optional)
- Olive oil
- salt & pepper to taste
Instructions
For the pastry (you can also buy one)
- Mix the flour and salt in a bowl. Add the butter cut into pieces.
- Pour in a little water and start mixing the ingredients (by hand or in a food processor). Add the water by a fraction, until you obtain a homogeneous paste (the butter must be well incorporated). The dough should be soft.
- Roll out with a pastry roll and line your pan. Place in the refrigerator for at least 30 minutes (optional but better).
For the filling
- Preheat oven to 200°C (400°F).
- In a frying pan, heat a little oil (or butter). Add the leeks and let them cook for about 5 minutes. Set aside.
- In a bowl, mix the cream with the eggs. Add nutmeg, salt and pepper to taste.
- Remove the dough from the refrigerator. Prick it with a fork.
- Spread the leeks over the entire surface, then cover with the cream.
- Cover with grated cheese (optional).
- Bake for about 40 minutes (adjust according to your oven).
