This savory quiche combines leeks and Gruyère, two vegetables that are commonly used in French cuisine. It can be served for breakfast or as a light dinner entrée.
The “leek quiche” is a savory dish that consists of leeks and eggs. It is very versatile, as it can be served hot or cold.
The famed chef Jaques Pépin, as well as our current obsession with “Emily in Paris,” inspired this Leek and Gruyère Quiche dish. We’re thrilled to present you our take on this traditional French meal.
To begin with, we here at Fork’nFlipflops like a good challenge, and we’ve lately been inspired to produce French cuisine. It’ll be a delectable task to take on. For inspiration, we turned to two classic French dishes. First, there’s Quiche, a buttery and creamy traditional French meal, and then there’s Chef Jacques Pépin. For years, Pépin has been creating fantastic French dishes. He’s influenced a lot of other great cooks in the kitchen, and he’s certainly influenced us to offer you this recipe. Hopefully, it has piqued your interest in trying this and other exotic meals. Without further ado, here is our take on this classic French delicacy.
Preparing the ingredients and getting ready to cook!
Second, the Leek and Gruyère Quiche is a delicious supper that can be cooked ahead of time and frozen for those lazy days. All you have to do is stick it in the oven for 20 minutes and you’ll have a fantastic gourmet supper. Whether you’re inspired by France’s Great Chefs, the romantic city of love, or a goofy TV episode, this Quiche will not disappoint! It’s a terrific standard for your culinary arsenal because of its buttery, flaky crust and cheesy custard filling.
The dish is ready to go into the oven.
Finally, this Leek and Gruyère Quiche turned out even better than we had hoped. The delicate taste of the leeks is well complemented by the gruyère cheese. You’re aware that leeks are present. You heard it here first: leeks are set to become the next big thing. Okay, maybe that’s a stretch, but “the leek is nuanced, intriguing, and flexible,” according to the new season of Netflix’s blockbuster drama “Emily in Paris,” and we couldn’t agree more. We’ve both yearned to travel, and with the epidemic still raging, we’ve chosen to pretend we’re in Paris by whipping up this delectable cuisine and binge-watching both seasons of “Emily in Paris.” If you haven’t seen it yet, we strongly advise you to do so (even if we have a love/hate relationship with Emily Cooper). So spend a weekend watching TV and cooking and indulging a little.
Quiche with leeks and Gruyère, just out of the oven!
Below are some additional recipes to try!
|6–8 portions||1 hour 1 hour 15 minutes|
the number of servings
Preheat the oven to 400 degrees Fahrenheit. Preparing the dough: In a food processor, combine the flour, butter, salt, and sugar and pulse for 5-10 seconds, or until the butter is broken down into tiny pieces. Process for 10-15 seconds with a tablespoon of cold water (depending on the dryness of the flour, you may need to add a bit less/a little more); the dough may not have formed into a ball at this time. Place in a bowl and gently press together to create a ball.
Place a ball of dough in the middle of a 12 inch square sheet of plastic wrap and cover with another piece of plastic wrap of the same size. Roll the dough into a 12-inch-diameter circle between two sheets of plastic wrap. Remove the plastic wrap from the top of the dough and invert it onto a removable-bottomed 9- to 10-inch tart pan. Make use of the final sheet of plastic wrap. The dough should stretch about 1/2 inch over the pan’s edge; roll or press the excess dough back over the dough at the edges to thicken it.
Line the shell with a double layer of aluminum foil, gently pushing it into place; the foil should be stiff enough to keep the dough in place while it cooks. Bake the dough for 20 minutes in the pan on a cookie sheet. Remove the aluminum foil gently and bake for another 20-25 minutes, or until the dough is lightly browned on the inside. Place the pie crust in the oven, cover the outside layer with foil, and fill the bottom with parchment paper and pie weights.
In the meanwhile, prepare the filling by placing the leeks in a pot with 3/4 cup water and bringing to a boil over high heat. Cook for 5 minutes, uncovered, until the water has evaporated and the leeks are tender. Remove the pan from the heat.
In a mixing dish, whisk the eggs until smooth. Combine the salt, pepper, cheese, milk, and cream in a mixing bowl. Toss the leeks together. Preheat the oven to 375 degrees Fahrenheit. While the pan is still on the cookie sheet in the oven, pour the filling into the precooked shell. (If the pan is not removed from the oven, the filling will come to the lip of the shell and will be less likely to spill.) Bake for 20 to 25 minutes, or until the filling is totally set and the top is well browned. Allow for 10-15 minutes of resting time before cutting the quiche into wedges and serving.
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The “leek and cheese quiche” is a savory pie that is made with leeks, Gruyère cheese, eggs, and cream. The crust is typically made from flour, butter, salt and water.
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