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Leek Gruyère Quiche
A crisp shortcrust shell filled with silky braised leeks and nutty Gruyère. The vegetarian centrepiece for brunch and easy summer suppers..
Cook time
75 min
Servings
6
Ingredients
10
Nutrition
per serving464 kcal
Calories
16 g
Protein
32 g
Fat
28 g
Carbs
Ingredients
For 6 servings
Instructions
- 1
Quickly knead the flour, 125 g cold butter, 1 egg and a pinch of salt into a smooth shortcrust dough. Wrap and chill for 30 minutes.
- 2
Slice the leeks into thin rings and gently sweat them in a little butter over medium heat for 8 minutes until soft.
- 3
Roll out the dough, line a greased 26 cm tart tin and prick the base several times with a fork.
- 4
Whisk the remaining 3 eggs with the cream and milk, season with nutmeg, salt and pepper, then stir in the grated Gruyère.
- 5
Spread the leeks over the base, pour in the custard and bake in a preheated oven at 180 °C for 45 minutes until golden.
