European
Belgium - Vegetarian
Quiche aux Poireaux
Chef's Menu Description
Classic Belgian leek quiche: buttery shortcrust pastry shell filled with tender braised leeks, rich cream, free-range eggs, nutmeg, and aged Belgian cheese.
Ingredients
- • 1 sheet all-butter shortcrust pastry (pâte brisée)
- • 3 large Belgian leeks, sliced into thin rings and washed
- • 3 large free-range eggs
- • 200ml double cream and 100ml whole milk
- • 120g grated mature Belgian cheese (Chimay or Gouda)
- • 25g butter for sautéing
- • 1/2 tsp freshly grated whole nutmeg, salt and black pepper
Preparation Steps
1
Phase 1
Line a 23cm tart tin with the pastry. Prick the base, line with parchment and baking beans, and blind bake at 190°C for 12 minutes until crisp.
2
Phase 2
Melt butter in a skillet and cook the sliced leeks for 10 minutes over medium-low heat until completely soft and tender; let cool.
3
Phase 3
Whisk eggs, cream, milk, nutmeg, salt, and pepper in a bowl until smooth.
4
Phase 4
Spread the braised leeks into the pastry shell, scatter the grated cheese on top, and pour in the egg custard. Bake at 180°C for 28 to 32 minutes until puffed, golden, and set.