Tuesday, August 18, 2009

Leek quiche

Quiche is a dish from France and comes in different varieties. A very popular form is traditionally made with bacon and called “Quiche lorraine”. It has its name from the region Lorraine in France. Nowadays you can find it made with spinach, leeks or other vegetables. In my parents house Quiche was made at bigger get-togethers as it could be prepared ahead of time and was always a crowd pleaser. It is perfect for a potluck or a picnic as well.


For the dough:
- 2 cups unbleached all-purpose flour
- ½ cup cold butter, cubed
- 1 egg yolk
- ¼ cup ice cold water
- ½ Tsp. salt
- 1 Tsp. sugar

For the filling:
- 2 leeks
- 2 medium onions, chopped
- 2 Tbsp. butter
- ¾ cup heavy whipping cream
- 2 cups grated Parmigiano reggiano cheese
- 3 eggs
- Salt to taste
- Freshly ground black pepper to taste
- ½ Tsp. cayenne pepper powder


For the dough, combine flour, salt and sugar in a bowl. Make a hole in the middle of the flour and add the egg yolk. Distribute the butter cubes on top of the flour. With your fingertips incorporate everything till crumbly. Add the water step by step and knead to a smooth dough. Shape into a ball and wrap in plastic foil. Refrigerate for at least 30 minutes.
Preheat oven to 375 F.
For the filling heat butter in a large pan and add the leeks and onions. Sauté till onions turn translucent. Turn off heat and keep aside.
Roll out the dough on a with flour dusted surface. Grease a quiche form and place in the dough. Cover bottom and sides. Bake for 20 minutes.
Whisk the eggs with salt, black pepper and cayenne pepper. Add in the cream and Parmigiano cheese and mix.
Remove the dough from oven and distribute the leeks and onions on it. Pour the egg mixture evenly on top. Bake for about 30 minutes. Let cool for some minutes and then remove from form. Quiche can be served hot or cold.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

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This blog is my attempt to share and chronicle experiences and recipes which I have learnt on my own through long hours in the kitchen or which were passed on to me from my family, in-laws and friends. All texts and photographs in this blog are mine unless otherwise noted and it is prohibited to copy or distribute them without my written permission. If you would like to use any content for non-commercial purposes ask first by contacting me at Masalaflavour@yahoo.com. Please respect that this blog and all its content is the result of hard work and that it is not allowed to violate any of its copyrights.
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