Easy French leek quiche
A great classic, easy to prepare and comfortable for the fall season.
Portions 8
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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).