Rustic French Quiche Lorraine with Leek and Gruyère

Name: Rustic French Quiche Lorraine with Leek and Gruyère
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, chilled and diced; 1/4 cup ice water; 1 tablespoon unsalted butter; 1 leek, white and light green parts only, sliced; 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup Gruyère cheese, grated; 1/4 cup Parmesan cheese, grated; Fresh thyme leaves; A pinch of nutmeg (optional)

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

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, chilled and diced

1/4 cup ice water

For the Filling

1 tablespoon unsalted butter

1 leek, white and light green parts only, sliced

4 large eggs

1 cup heavy cream

1/2 cup whole milk

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the Cheese Layer

1 cup Gruyère cheese, grated

1/4 cup Parmesan cheese, grated

For the Topping

Fresh thyme leaves

A pinch of nutmeg (optional)

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.

Avoid overbaking to prevent a rubbery texture.

Plating & Serving