A WEEKEND GETAWAY IN MORADAS NO ULLA
28 September, 2020
DOLMADES, STUFFED VINE LEAVES
6 October, 2020

LEEK QUICHE

To me, fall means baking cozy pies, comfort dishes, cakes, cookies… and this leek quiche is one of my favourites! A delicious filling with a scrumptious buttery pie crust. What is there not to love? This leek quiche is an easy recipe to prepare and it’s great for lunch or dinner. Serve it with a green salad and you will enjoy it even more. It’s so delicious that even Thomas loves to have a piece for breakfast!

Don’t forget to tag me on Instagram if you finally prepare this delicious leek quiche @carlotafarina

INGREDIENTS

400 gr (3 ¼ cups) flour

250 ml (1 cup) heavy cream

200 gr (1 cup) unsalted butter

200 ml (1 cup) cold water

2 big yolks

2 big leeks

5 gr (1 tsp) salt

Pepper to taste

METHOD

In your KitchenAid or on a clean surface mix well the flour, butter, and salt. Then add water and combine again. Cover with cling film and allow to rest in the fridge for at least one hour. Meanwhile in a medium bowl mix heavy cream, yolks, salt, and pepper. 

Now knead the dough with a rolling pin and transfer to the mould. Pierce all over the dough with a fork so that no bubbles form during baking. Place a baking paper and baking beans on top and put inside an oven preheated at 180ºC (350ºF) for 10 minutes. 

In the meantime, wash and cut the leeks, now place them into the mould and pour in the heavy milk mix. Bake again for 15-20 minutes more or until lightly golden on top. 

Remove from the oven and… buon appetito! 

 

 

Another fall recipe here

 

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