Secrets
- Cook the leeks uncovered for 2 minutes at the end to cook off any excess moisture.
- Let the leeks cool to room temperature before spreading them onto the raw crust.
- Bake on the bottom rack of the oven to crisp up the bottom crust.
A great leek quiche comes down to one thing: letting the leeks melt gently covered for fifteen minutes so they turn velvety soft and release their moisture before going into the crust.
A few slices of goat cheese log (or fresh goat cheese) placed on top brown in the oven and highlight all the sweet flavor of the leeks.
Step-by-step recipe check off as you go
Wash and slice the leeks
Halve the leeks lengthwise, rinse under running water fanning the layers to remove any grit, then slice them thinly.
Slow-cook the leeks
In the sauté pan, melt the butter and add the leeks with a pinch of salt. Cover and sweat for 15 minutes over low heat, stirring occasionally: they should be tender without browning.
Popotam's tipRemove the lid for the last 2 minutes to cook off any remaining moisture before filling the crust.Whisk the custard and fill
Preheat the oven to 190 °C (375 °F). Line the tart pan with the pastry and prick the bottom with a fork. Spread the cooled leeks over the crust, pour in the eggs whisked with the cream, milk and nutmeg, then arrange the goat cheese slices on top.
Bake until golden brown
Bake for 35 minutes at 190 °C (375 °F) on the bottom oven rack.
And there you go, it's ready
Check off every step to slice into the quiche.
Secrets to a quiche that never gets soggy what makes all the difference
Storage and make-ahead
It keeps for 3 days in the fridge and freezes wonderfully in individual slices.
Variations
- A drizzle of honey and a few chopped walnuts over the goat cheese slices before baking.
- Swap the goat cheese for grated Comté or diced feta.
- Spread a teaspoon of whole-grain Dijon mustard over the bottom of the crust.
Frequently asked questions
Que faire du vert des poireaux ?
Garde le vert tendre dans la quiche, et réserve le bout le plus vert et fibreux pour parfumer ton prochain bouillon ou une soupe.
Faut-il précuire la pâte à blanc ?
Ce n'est pas nécessaire si la fondue de poireaux est bien égouttée et que tu cuis sur la grille basse.
Peut-on préparer la fondue de poireaux la veille ?
Oui, garde-la au frais : le soir venu, la quiche est assemblée en 3 minutes.
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