How to Make Homemade Leek quiche Cooking Basics for Newbies

Line unpricked crust with a double thickness of foil. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften.

Leek quiche is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Leek quiche is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook leek quiche using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Leek quiche:

1. Prepare 1 just rolled shortcrust pastry
2. Prepare 500 g leek (prepared weight)
3. Take 200 ml single cream
4. Take 100 g creme fraiche
5. Get 1/2 tbsp thyme finally chopped
6. Prepare salt
7. Get pepper
8. Make ready 50 g butter
9. Make ready 2 eggs

Read the full recipe after the video. Place the leeks, browned side up, on the cheese and pour the custard over the fillings. Cool completely on a rack before. Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.

Steps to make Leek quiche:

1. Pre heat the oven to 180C. Roll out the pastry (room temperature) and line the quiche dish with it. Make sure the pastry overlaps the sides by 1-2 cm. Pierce the bottom of the pastry with fork, line with greaseproof paper and fill it with baking beans. Place it on a baking tray and bake it for 20-25 minutes. After remove the paper and the beans and bake it for another 5minutes.
2. Meanwhile, cut the leek and cook it with the melted butter for 15minutes.
3. Whisk the cream, creme fraiche, eggs, thyme and seasoning together in a bowl. When the pastry is baked trim off the edge until it is warm. Put the leek on the bottom and pour the the cream mixture over it.
4. Bake it for 45 minutes until the mixture set and is lightly golden. Set aside to cool at least 15 minutes before serving.

Cool completely on a rack before. Add the sliced leeks, and cook over medium until wilted and limp, but do not brown. Brush pie crust with the beaten egg white. Finely chop the bacon and sprinkle evenly over the bottom of the pie crust. Sprinkle the leeks evenly over the bacon.

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