Leek quiche
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Preparation : 45 min
Cooking : 30 min
Total time : 2 h 45 Rest : 1 h 30
Equipment
28-30cm quiche pan
6 people
250 g plain flour
50 g softened butter
130 ml water
200 g cold butter
100 ml of crème fraîche
40 g butter
40 g of gruyère
50 ml water
2 leeks
2 eggs
Associated products
Tips
You can replace the leeks with onions, diced bacon, tomatoes, etc.
RECIPE STEPS
1
Put the flour, the softened butter (cut into pieces) and water in the main bowl fitted with the dough hook.
Run the machine.
- 250 g plain flour
- 50 g softened butter
- 130 ml water
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2
Let it run. Stop the machine when the dough forms a ball (about 30 seconds).
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3
Take the pastry out of the bowl, wrap it in cling film and flatten it.
Leave in the fridge for one hour.
4
Remove the cling film and place the pastry on a floured worktop.
Roll out from the centre in four directions to form a cross.
5
Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square.
Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
- 200 g cold butter
6
Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
7
Turn the pastry 90° and roll the pastry out to form a long rectangle.
Fold it in thirds like a wallet.
8
Wrap the pastry in cling film and chill for 30 minutes in the fridge.
9
Repeat Steps 6, 7 and 8 twice.
10
When the pastry is ready, roll the pastry out into a circle (to fit the quiche tin) and leave it in a cool place for 30 minutes.
11
Preheat your oven to 210°C (gas mark 6).
12
Fit the midi bowl fitted with the 2 mm grating disc, place the gruyère cheese in the feed tube. Grate it and set aside.
- 40 g of gruyère
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13
Wash the leeks. Discard the green part and keep only the soft white section.
Slice the white part of the leeks using the 2-mm slicing disc in the midi bowl. Set aside.
- 2 leeks
14
Melt the butter in a pan.
Add the leeks, give them a stir, then pour in the water (50ml).
- 40 g butter
- 50 ml water
15
Soften the leeks over a low heat for 15 minutes, making sure they do not brown.
If necessary, add a little more water. Season with salt and pepper.
16
Place the dough in a 25 cm diameter quiche dish and prick the dough with a fork.
17
Either in the main bowl fitted with the metal blade or in the mini bowl, blend the crème fraîche, eggs, salt and pepper.
Run the machine for 30 seconds.
- 2 eggs
- 100 ml of crème fraîche
18
Arrange the leeks in the pastry case. Top with the creamy egg mixture.
19
Scatter with the grated gruyère. Bake for about 30 minutes.
20
Serve piping hot.
