vegetable - leeks, cheese, quiche
t=teaspoon T=tablespoon + - =more or less
These recipes are for your personal use only and may not be added in any form to archives other works.
Versatile Leek and Cheese Quiche
Or an elegant, delicious leek and salmon (or tuna) quiche, a robust leek and ham or crumbled bacon, or mixed vegetable quiche...all are easy with this basic recipe. See versions below.
serves 4 as a main to 8 for an appetizer
pastry for one deep 25 cm. quiche or tart pan (+- 300 gr.) See Quiche Bases for alternatives.
Filling:
1 k. leeks white and tender yellow-green part only (+- 10 med. whole leeks, use half as much if adding other ingredients or proportionately if you prefer)
1 T. clarified butter, or normal
a little oil
1/4 litre crème fraîche or half heavy cream and a little sour cream
2 eggs, plus 2 yolks (or three eggs)
100 g. blue cheese, gorgonzola, stilton, or grated emmentaler
2 T. fresh grated parmesan cheese
a few pinches of freshly grated nutmeg (or replace with marjoram or thyme)
salt, pepper
Line a lightly buttered quiche pan with the pastry, leaving a wide edge to fold over the filling by a good centimeter. Place in the refrigerator to chill.
Preheat oven to 190° C.
Trim roots and the tougher green tops. Cut into 2 cm. pieces and wash very well to remove all sand.
Melt the butter (if using normal butter, add a few drops of oil) and sauté the leeks over medium low heat for 5 minutes - or steam until almost tender if you prefer.
Beat the eggs and add to the crème fraîche together with the seasoning. Add the leek and cheese.
Pour into the prepared quiche pan and fold the edges over onto the filling. Paint the edges with a little egg that may be left in the bowl you beat the eggs in. Or use a little cream.
Bake for 50 minutes in the middle of the oven or until it takes on little colour. Remove and allow to sit 5 minutes before serving. It is also delicious cold.
Note: if making your own pastry, use half whole wheat and white. Make a savoury pastry with a little salt and crumbled marjoram or thyme instead of sugar. A rosé or white wine goes best with quiches. Serve with a salad.
Variations: Salmon and Leek - poach 1 or two salmon filets in a little water to which juice of half a lemon is added and 1 bay leaf for 5 minutes or so. Turn carefully after 3 minutes. Set aside and flake with two forks (the salmon will be a little raw) Add to the egg mixture and carefully stir. Pour into the quiche pan and bake until lovely and golden (if you prefer tuna, use water packed, crab is also tasty). Ham or Bacon - add a few handfuls of cubed lightly smoked cured ham or bacon. If you wish to use the cheese, I suggest not using the blue cheeses as they have a strong character - use the emmentaler instead. Vegetable - spinach, crisp browned onion rings, leftover vegetables, mixed vegetables cooked al dente all work well with this. A few handfuls will do.
Tip: puff pastry, rice or bread/cracker crumb pastry is also good for this quiche. Save the tough, green tops for soups and stews. For easy removal, tie together with string and add to pot.
Related article: Zee Keesh! or The Quiche and I history, info, tips
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2004 Patricia Conant