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Leek Quiche with Chives

Leek Quiche with Chives
© Gaudenz Danuser, AT Verlag
Home Food & Drinks Recipes Cooking Leek Quiche with Chives

Leek Quiche with Chives

Starters

In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish!

For the dough

Ingredients
125 g cold butter, cubed
1 pinch(es) salt
250 g plain flour
1 egg, beaten
splash(es) cold water

For the filling

Ingredients
2 leeks, halved lengthwise, cleaned and finely sliced
2 teaspoon(s) olive oil
salt
pepper

For the topping

Ingredients
250 ml whole milk
250 ml double cream
3 eggs
salt
1 pinch(es) ground white pepper
1 pinch(es) freshly grated nutmeg
80 g mountain cheese such as Gruyère or Emmental, grated

To serve

Ingredients
1 leek, halved lengthwise, cleaned and finely sliced
1 bunch chives, finely chopped
1 handful chive blossoms for garnish (optional)
2 teaspoon(s) olive oil
  • For the dough, sift the flour and salt into a bowl. Add the butter and use your fingertips to work the butter into the flour until it resembles breadcrumbs. Add the egg and a splash of water and gently bring the dough together with your hands. Add another splash of water if the dough is too dry.  
  • Wrap the dough in cling film and chill. Line the bottom of a 30cm tart tin with baking paper (this will make it easier to remove the quiche later).
  • Roll out the chilled dough to about 4mm thick. Line the tart tin with the chilled pastry and prick the base several times with a fork.
  • For the filling, fry the leeks in a pan (use one with a lid) in the olive oil for 1–2 minutes, then season the leeks with salt and pepper, cover the pan and leave the leeks to sweat over a low heat until softened, 10–15 minutes.
  • When the leeks are soft, allow the filling to cool slightly. Spread the filling evenly over the pastry base.
  • Preheat the oven to 160°C.
  • For the topping, whisk the milk, cream and eggs together in a bowl. Season with salt, pepper and nutmeg. First spread the grated cheese over the leeks, then pour the topping evenly over the filling.
  • Bake the quiche for 30 minutes, then turn up the oven temperature to 210°C and bake for about 10 minutes more. Leave to cool slightly.
  • Just before serving, fry gently fry the leeks in the oilve oil for 10–15 minutes, stirring, until soft. Season with salt and pepper. Cut the quiche into pieces and arrange on plates. Top with the fried leek and the chives and scatter over the chive blossoms, if using.
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