Rustic French Quiche Lorraine with Leek and Gruyère
A classic French quiche enhanced with leeks and creamy Gruyère cheese
Delight in the rich, creamy flavors of a timeless French dish, perfect for a sophisticated brunch or a light dinner.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Pastry Crust
For the Filling
For the Cheese Layer
For the Topping
Preparation
Preparing the Pastry Crust
Mix dry ingredients
In a large bowl, whisk together flour and salt.
Cut in butter
Add butter, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Form dough
Stir in ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preparing the Filling
Sauté the leeks
Melt butter in a skillet over medium heat, add leeks, and sauté until soft and fragrant, about 5 minutes.
Combine custard
In a mixing bowl, whisk together eggs, heavy cream, milk, salt, and pepper until smooth.
Add leeks to custard
Stir in the sautéed leeks.
Cooking Process
Blind Baking
Roll out the dough and fit it into a 9-inch pan. Line with parchment and fill with beans or rice. Bake at 375°F (190°C) for 15 minutes.
Cheese Layer
Evenly sprinkle Gruyère and Parmesan onto the pre-baked crust.
Final Baking
Pour leek mixture over cheese, and bake at 375°F (190°C) for 30-35 minutes until the filling is just set.
Plating & Serving
Rustic French Quiche Lorraine with Leek and Gruyère
Rustic French Quiche Lorraine with Leek and Gruyère
Plating & Serving
Slice and serve the quiche warm, garnished with fresh thyme leaves and a sprinkle of nutmeg, if desired.