Leek Quiche

Yesterday I was looking for a light recipe to cook for dinner, I have this brazilian cook book, Dona Benta, and it has a lot of recipes. I came across the section of tartlets, pizzas and pies, and I finally decided to make a leek quiche. This recipe is very good, you can have it for dinner, brunch, lunch…just pick a meal!

What you will need for this recipe:

Dough:

1 1/4 cups of all-purpose flour
1/3 cups of cold butter, cut into small pieces
1 egg
1 tablespoon of water
1/2 teaspoon of salt

In a small bowl beat the egg with the water and salt and reserve. In another bowl combine the flour and the cold pieces of butter and stir until it incorporates, next add the egg mixture and knead everything together for about 10 minutes. The dough should feel smooth, with the dough in the bowl cover it up with a clean dishcloth and let it rest for 20 minutes. While the dough is resting, you can start to prepare the filling.

Filling:

1 1/4 cups of whipping cream
3 eggs
2 tablespoons of butter
2 leeks, sliced
100g grated coarse emmental cheese
2 tablespoons grated parmesan cheese
salt and pepper

Preheat the oven to 375˚F or 180˚C.
When the dough is ready, place it into a floured surface and flatten into a disk until its about 2 inches large all around your pie pan ( I used my 8.7 inch loose bottom tart pan). Mold the dough into the pan by pressing lightly into the bottom and edges, trim off excess dough by rolling the pin over the top of the mold. Prick all the bottom of the pastry with a fork, cover it up with the dishcloth and put it in the fridge.

Heat a frying pan, add the butter and when its melted add the sliced leeks, cook for 4-5 minutes, stirring occasionally, until the leeks soften. Reserve. In a bowl beat the eggs and add the whipping cream, emmental and parmesan, seasoning with salt and pepper, stir. Last but not least, add the leeks into the bowl and mix it all up. Remove the pan from de fridge and pour the mixture into the pastry, spreading it nicely.

Place it in the oven and bake for 30-35 minutes, until puffed and browned (sadly my oven doesn’t bake evenly, so I had to rotate it once 5-10 minutes before it was fully baked).