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Soft leeks and cheddar fill a buttery pastry shell in this simple quiche. Baking the shell first helps prevent a soggy base beneath the egg filling.
Ingredients
- 300 g shortcrust pastry
- 2 leeks, washed and sliced
- 20 g butter
- 4 large eggs
- 200 ml heavy cream
- 100 ml milk
- 120 g grated cheddar
- ¼ tsp salt
- ¼ tsp black pepper
Method
- Heat oven to 190°C / 375°F. Roll pastry to line a 23 cm / 9-inch tart pan about 3 cm deep. Trim, prick the base, line with parchment and fill with baking weights.
- Bake for 15 minutes, remove weights and paper, then bake for 5 minutes more until the base looks dry. Lower oven to 175°C / 350°F.
- Meanwhile melt butter in a skillet. Cook well-washed leeks over medium-low heat for 10–12 minutes until soft and any water has evaporated. Cool slightly.
- Whisk eggs, cream, milk, salt and pepper. Scatter leeks and cheddar into the pastry shell. Pour the egg mixture slowly over them.
- Bake for 30–40 minutes until edges are set and the center has only a slight wobble; it should reach 71°C / 160°F. Cover pastry edges loosely if they brown early.
- Rest for 20 minutes before slicing. The filling should be softly set and sliceable, with no runny egg in the center.
- Refrigerate leftovers within two hours for up to three days. Reheat slices until hot throughout, using an oven to keep the pastry crisp.
Wash the leeks thoroughly
Soil can hide between the leaves. Wash the slices in a bowl of water and lift them out before cooking.
Cook away excess moisture
The leeks should be soft but not wet when added to the shell. Extra water can weaken the custard.
Let the quiche settle
A short rest makes clean slices easier. It also lets the filling finish setting gently.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Rest for 20 minutes before slicing. The filling should be softly set and sliceable, with no runny egg in the center.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat slices until hot throughout, using an oven to keep the pastry crisp.
