Leek Cheddar Quiche (Print version)
Soft leeks and cheddar fill a buttery pastry shell in this simple quiche.
# Ingredients:
Ingredients
01 -
300 g shortcrust pastry
02 -
2 leeks, washed and sliced
03 -
20 g butter
04 -
4 large eggs
05 -
200 ml heavy cream
06 -
100 ml milk
07 -
120 g grated cheddar
08 -
¼ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Whisk eggs, cream, milk, salt and pepper. Scatter leeks and cheddar into the pastry shell. Pour the egg mixture slowly over them.
05 -
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.
06 -
Rest for 20 minutes before slicing. The filling should be softly set and sliceable, with no runny egg in the center.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat slices until hot throughout, using an oven to keep the pastry crisp.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.