Leek Quiche
6 servings
60 minutes
This recipe is based on the traditional Alsatian leek quiche - only here sesame is added to the dough and nutmeg to the sauce
1
Crush the sifted flour, a pinch of salt, and cold butter. Pour in 30 ml of ice water, add one egg, 10 grams of sesame, and knead the dough. No need to knead for long — just ensure the ingredients are fully mixed and the dough doesn't stick to your hands. Shape it into a rectangle 3 cm thick and refrigerate for 2-3 hours.
- Wheat flour: 250 g
- Butter: 125 g
- Chicken egg: 4 pieces
- Sesame: 30 g
2
Chop one kilogram of leeks coarsely, both white and green parts. Pour water into a pot and bring to a boil. Blanch the leeks for a couple of minutes, then use a slotted spoon to transfer to a bowl and cool.
- Leek: 1 kg
3
Break three eggs into a bowl and whisk well. Add sour cream, mix, and gradually pour in milk while continuing to stir. Season with salt and pepper, add nutmeg, and mix again.
- Chicken egg: 4 pieces
- Sour cream 20%: 150 g
- Milk 3.5%: 150 ml
- Ground nutmeg: 0.5 teaspoon
- Ground black pepper: to taste
4
Roll out the chilled dough to a thickness of 3–3.5 mm, cutting out circles with a diameter of 14 cm using a pastry ring. Place the dough in 10 cm diameter molds, pressing it firmly against the bottom and sides: the dough should extend half a centimeter above the edges. Prick the bottom of the crusts five to six times with a fork to prevent hot air from lifting the dough in the oven.
5
Cut the cheese into small cubes, place them on the crusts, and top with leeks — without a mound, otherwise there won't be room for the sauce. Pour the sauce over the crusts to the edges — slowly, allowing it to settle. Sprinkle with sesame seeds and place in a preheated oven at 200 degrees for forty minutes. It's better to serve the quiche cooled.
- Emmental cheese: 60 g
- Leek: 1 kg
- Sesame: 30 g