We are nearing the end of the home grown leeks, Mussleborough, Giant Winter and Blue De Solaise. Chatting to a friend about how to cook the leeks he recommended Marco Pierre White’s Quiche of Leeks and Gruyere. He said it wasn’t for the faint-hearted, the lactose intolerant or those with high cholesterol. Well he was certainly right on all 3 counts! Oh, and we had 2 of the above, but we are all still alive and well!
It sounded like the perfect opportunity to invite a few friends round for a Sunday night feast. It was perfect for sharing. The quiche was almost soufflé like, rich and creamy, and the smell of the cooked Gruyere filled the kitchen. Delicious, but trust me you really only need a small slice.
It is fairly easy to make, but I would do a few things differently – I would use a larger pastry ring 12”, maybe not all the liquid, I found the cooking time way too short, the sheer volume of liquid meant that it took far longer to cook, maybe 30 minutes more, and I had to increase the oven temperature to 180C. And I also only used half the amount of butter he used.
It’s a wonderful summery dish to eat in winter or early spring, full of garden promise. I served it with a salad of homegrown lettuce, baby leaved chard and spinach in a white wine vinegar/mustard/honey and olive oil dressing. And washed down with a bottle of Chablis.