Leek Gruyere Quiche Recipes

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

LEEK AND CHEESE QUICHE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
• In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
• In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

LEEK QUICHE

Steps:

• Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
• Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
• Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
• Remove from the oven and allow to sit for at least 15 minutes before serving.

HAM, LEEK AND GRUYERE QUICHE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

GRUYèRE, BACON AND LEEK QUICHE

Steps:

• Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
• Add the flour and the salt to a food processor and pulse a few times.
• Add the cold butter and pulse until pea sized.
• Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
• Place the dough onto a floured surface and knead just enough until smooth.
• Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
• Pre heat the oven to 375 degrees.
• On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
• Roll your pin over the top of the ring to remove excess dough.
• Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
• Cover the tart shells with foil and fill with pie weights (or dried beans).
• Bring it to the oven for 30 minutes, until dry.
• Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
• In a large skillet, over high heat, fry the bacon until golden brown and crispy.
• Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
• Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
• Transfer the leeks to a bowl and let it cool.
• Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
• In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
• Add the bacon/leek/cheese mixture to the tart shell.
• Pour the custard into the tart shell, making sure it's evenly distributed.
• Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
• Let the quiche cool for 15 minutes, remove from the tart pan and serve!

LEEK, MUSHROOM AND GRUYèRE QUICHE

Steps:

• Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry dough just begins to come together, for about 10 to 15 seconds; you should still be able to see small pieces of butter in it.
• Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and roll out to a 12 inch circle. Transfer the dough to a tart pan (I highly recommend the ones with removable bottoms) and refrigerate while you prepare the filling (You can also roll out the dough and use it right away if needed).
• Preheat your oven to 400 degrees. Heat the olive oil in a large sauté pan over medium-high heat. After a minute or two, add the leeks and cook for about 3 minutes until softened.
• Add the mushrooms, garlic, rosemary and sage and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
• Add the white wine (or chicken stock) and stir to pick up the lovely browned bits on the bottom of your pan. Let the wine cook for about a minute or 2. Remove the pan from the heat and allow to cool slightly. Remove your pastry crust from the refrigerator and set aside.
• Using a medium-sized mixing bowl, whisk together the eggs, heavy cream, Gruyère, parsley and thyme. Fill the tart pan with the cooled mushroom mixture. You can smooth down so it evenly fills the pan. Pour in the egg mixture over the mushrooms and leeks. Spread evenly again and sprinkle on a little more chopped fresh parsley if desired.
• Bake for about 25 to 30 minutes or until cooked through and the quiche is a nice golden brown. Let cool for at least 15 to 20 minutes before serving.

LEEK QUICHE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

LEEK GRUYERE QUICHE

Steps:

• Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
• Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
• Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
• Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
• Bake in the preheated oven until filling is set, about 30 minutes.