Leek quiche

120 MIN



  • 25g flour
  • 125g butter
  • salt to taste
  • water
  • 600g leeks
  • 250g fresh single cream
  • 50g Parmigiano Reggiano (Parmesan) cheese
  • 40g butter
  • 2 eggs
  • nutmeg
  • salt to taste
  • black pepper to taste


Sieve the flour and place in a food processor together with the butter cut into cubes and a pinch of salt, and pulse together for about 30 seconds until the mixture resembles fine breadcrumbs. Pour onto a work surface and add 5 tablespoons of very cold water; mix without kneading, bringing the dough together using your fingertips or a palette knife.
Shape into a ball, wrap in cling film and leave to rest in a cool place for an hour.
Take the leeks and rinse under running water, drain and chop finely.
Melt the butter in a pan, add the leeks and a pinch of salt and cook on a low heat, covered, for about twenty minutes. Leave to cool. In a bowl, add the leeks to the cream, beaten eggs and Parmesan cheese. Add the black pepper and nutmeg and mix everything together.
Roll out the pastry between two sheets of baking paper with a rolling pin to form a circle with a slightly larger diameter than the pie dish or quiche pan to be used.
Remove the upper sheet of baking paper and place the pastry circle together with the lower sheet of baking paper into the dish. Pour in the filling, spreading out evenly.
Place in the oven at a temperature of 200°C and cook for about 40 minutes. Serve warm.