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Home Dish Leek Quiche

Leek Quiche

Name: How to cook Leek Quiche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Ricardo

Leek Quiche

My friend Liliana recommended pastry chef Nick Malgieri’s pie crust. To try it I made this leek quiche, a simpler version of France’s flamiche, courtesy of NY Tmes’ Martha Shulman. Easy and delicious. A keeper!

Ingredient

Food ration :

6 people

Cooking time :

2 hours

200 grams (1 1/3 cups)

all-purpose flour

10 grams (1 tablespoon)

sugar

3 grams (1 teaspoon)

baking powder

3 grams (1/2 teaspoon)

salt

50 grams (3 1/2 tablespoons)

unsalted butter, cold, cut in pieces

2 tablespoon

vegetable oil

5 tablespoons

water, cold

1 tablespoon

olive oil

1 tablespoon

butter

small leeks, white and light green parts only, thinly sliced (340 grams approx)

1 clove

garlic, minced

egg yolks

whole eggs

3/4 cup

milk

113 grams

Gruyère, grated

Cooking instructions

* Step 1

Combine flour, sugar, baking powder, and salt in food processor.

* Step 2

Incorporate butter and oil. Add water and mix with pulses until ingredients are fully integrated.

* Step 3

Remove dough from food processor and finish mixing it with your hands until it gets soft and tender. On a floured surface roll dough with a rolling pin until big enough for pie dish. Place on pie dish and remove excess. Place pie crust in the refrigerator covered for at least 20 minutes.

* Step 4

Prepare the filling. Sauté in oil and butter the leeks at medium low temperature covered, stirring occasionally, for 15 minutes. Do not let the leeks burn; if necessary add some water. Add garlic and cook for another minute. Remove from heat.