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Hipcooks Blog

Leek quiche

by Monika March 25, 2020

How to make Leek quiche

Turn leftover-y bits into a delectable brunch! Here, we used leftover leeks to make a delicious Leek Quiche. My picky 11-year-old, who certainly would look at a leek with suspicion, asked for seconds and thirds.

Quiche me once, then quiche me twice, then quiche me once again!

blind baking quiches

When I make quiches, I make a lot. Because they’re easily snackable, fridge-able, freezer-able, prepare an assembly line of quiches! The trick, my friends, is to always pre-bake the crust. Who wants a soggy-bottomed quiche? Not I.  Roll out the pastry, prick it with a fork, weigh it down with uncooked rice or beans in parchment paper and place it back in the oven until you see that “GBD:” golden brown delicious. Detailed instructions on to achieve a great pre-bake are where — on our blog of course!

Just a few simple ingredients make a masterpiece

a few simple ingredients make a quiche

Cook a leek with butter until soft, and it is quiche worthy. Add it to whisked eggs and cream, add a little salt and pepper and you’re a hero. If you want to dollop a little goat cheese on top, you have my full support and encouragement.

Bake until set on top. Serve in solitary splendor, or with a salad.

Leek quiche recipe

Love thy Neighbor

Cooking for your neighbor

Lots more on the blog with Quiches, soups, and stews galore. If you really love them, tuck in a bottle of wine, like this totally amazing. locally made Pearl Vintners Wine. Micah, I think I’m gonna need a re-up!

Leek Quiche Thumbnail

Leek quiche

Print Recipe
 : makes 1 quiche Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

a generous pat of butter (about 2 tablespoons)
1 large leek, trimmed and sliced into half-moons
a splash of white wine, optional
3 eggs
1½ cup cream
a smattering of salt and pepper
you'll also need: 1 pre-baked pastry shell (you can use store-bought, roll-out storebought dough, or make your own pastry dough: all must be pre-baked.) For more instructions on how to pre-bake a pastry case, look here.

Instructions

Preheat the oven to 350°F.
For the filling, sauté the leeks in butter until they're tender. (If you have it, add a splash of white wine when the pan gets dry — leeks just love butter and wine. We do, too!)
Whisk the eggs and cream together, add the leeks, and season with salt and pepper. Pour the mixture into the pre-lined pastry shell. Transfer this atop a baking sheet, and place in the oven. Bake until set.

 

Vegetarian
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4 comments

Loreal March 26, 2020 - 2:24 pm

Thank you for this idea! I made 1 this week and it was the perfect breakfast all week. The freezing option is nice, how long will it keep the freezer?

Reply
Monika March 26, 2020 - 2:27 pm

If wrapped very well, it will keep in the freezer indefinitely. That’s what’s nice about the freezer.But because weird things happen in freezers, like condensation, freezer burn, etc: I’d say use it within a month.

Reply
Betty April 18, 2020 - 10:49 am

Any tips for the pastry case? The recipe linked is for a sweet one, which indeed looks lovely but not sure it would suit these flavours! I wish I could just get straight to the eating part, looks so delicious 😉

Reply
Monika April 20, 2020 - 10:13 am

Yes, Betty! For this quiche, what really works best is rolled out puff pastry. Then, there is no need for pre-bake. Use this recipe:

Reply

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