Hope you enjoy the recipe for my favorite quiche!
for the pastry
250 gr flour (9 oz)
1 tsp salt
1 tbsp herbes de Provence or dried thyme (optional)
125 gr unsalted butter, cold and cut into little cubes (4.5 oz)
50 gr (2oz) grated Parmesan cheese
1 large egg yolk (or two small ones)
cold milk
30 cm (12") buttered tart/pie dish
Combine dry ingredients and place into a food processor. Then add the butter and Parmesan cheese, and process until mixture becomes crumbly. Add the egg yolk and just enough milk so that a smooth dough ball forms. Roll out the dough (I place it into an open cut freezer bag, it makes rolling it out so much easier) and line the buttered tart dish.
Refrigerate for a couple of hours (I often leave it in the fridge overnight, it cuts down on preparation time on the actual day).
Prick the pastry shell several times with a fork and bake in a preheated oven (180˚celsius - 350˚FH) for approx 15 minutes (until light golden) Take out off the oven and let cool.
In the meantime, prepare the filling:
• 5-6 leeks
• 4-5 medim to large size mild onions
• 250 ml (8.5 oz) cream
• 2 eggs
• 1 tbsp Herbes de Provence or dried thyme (optional)
• 70 gr (2.5oz) grated cheese (Emmenthal, Gruyere or similar)
Wash and dry the leeks, discard the top part and cut them into 1 cm wide chunks
Peel the onions and cut them into medium half slices
Put a large frying pan over medium heat, coat with olive oil. Once the oil gets hot, fry the onions until they become translucent (about 8 minutes), add the leeks and continue to fry until the vegetables start to take some light golden color. Add salt and/or pepper to your liking and remove from heat.
Place the cream and eggs into a bowl and whisk lightly until combined. Stir in the dried herbs,
..and pour the mix evenly over the vegetables.
Sprinkle the grated cheese on top
Place in preheated oven (180 Celsius/350F)
and bake for approx 40 minutes. Let cool for about 15 minutes. The
quiche can be enjoyed warm or at room temperature. The flavors will
develop further over the next day, so you can prepare it also a day in
advance. Store overnight in the fridge, and reheat in a moderate oven
(preheated to 150˚ celsius - 300˚FH) for about 20 minutes.
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