A quiche but not for the faint-hearted

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.

A Salad Spinner with Chard and Spinach Salad Spinner with Chard and Spinach
Leeks
Freshly picked leeks

Quiche of Leeks and Gruyere – Serves 8

Ingredients

  • 450g puff pastry
  • 6 whole leeks
  • 100g unsalted butter
  • 10 eggs
  • 500ml milk
  • 500ml double cream
  • Salt and ground black pepper
  • 100g Gruyere cheese, grated

Instructions

  1. Preheat the oven to 180C/Gas 4. Roll out the puff pastry as it is about 2 ½ mm (less than 1/8 in) thick and will line a 25x8cm (10 x 3 ¼ in) pastry ring. Butter and line the ring with greaseproof paper. Place the pastry in the ring and fill it with dry baking beans. Bake the pastry with the beans for 20 minutes, then remove the beans and cook a little longer until the pastry is crisp.
  2. Finely chop the leeks, washing and draining them thoroughly. Sweat them in the butter until they are tender and cooked and drain them well.
  3. Mix together the eggs, milk, cream, season and pass through a sieve.
  4. Reduce the heat to 130C/Gas ¾ . Mix the cooked leeks with three quarters of the cheese, and fill the pastry ring with the mixture. Cover with the egg mixture, and sprinkle the remaining cheese on top. Cook in the oven for 50 minutes.
  5. Leave the quiche to stand for a while before removing the ring. Serve warm with a little green salad.

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One comment

  • Like that puff pastry are being used … maybe I can wish that for lunch … if I turn up in Hastings one day – only 2 hours away.

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