Breakfast & Brunch, Christmas Corner, Main Courses, Recipes, Sides, Salads & Starters, Uncategorised
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Leeks Quiche

Rustic quiche are my favorite ever! Creamy and cheesy quiche is perfect for brunch, lunch and dinner and I simply love it with a simple side salad dressed in lemon and oil. I used store bought shortcrust pastry and it made my life so much easier!

Ingredients:

  • 1 pack shortcrust pastry, defrosted
  • 2 big leeks, washed and roughly chopped
  • 2 garlic cloves, crushed
  • A couple of springs of fresh thyme leaves
  • 4 eggs
  • 300 ml cooking cream, at room temperature
  • 1/2 cup Labneh or sour cream
  • 100 gr mozzarella, shredded
  • 1 cup grated parmesan
  • A pinch of nutmeg
  • Salt and pepper to taste

Method:

  • Start by blind baking the pastry.
  • While the pastry is cooking cook the leeks in a bit of olive oil till wilted.
  • Add the crushed garlic, thyme leaves and season with salt and pepper.
  • In a bowl add the eggs, cooking cream, mozzarella, parmesan, labneh or sour cream and the nutmeg. Season to taste and give it a good whisk.
  • When the pastry is ready add the cooked leeks in an even layer and top with the eggs and cream mixture.
  • Place in the oven on 180C and cook for about 30-40 minutes.

Buon Appetito!

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