I love quiches. They are easy to make and there is no limit to your creativity (see list at the bottom).
For this one, I give you a “food processor crust recipe” which is super quick and easy. The filling I chose is a French classic: leek, ham and cheese all set in eggs and milk. I add a bit of black pepper in the crust for a spicy touch, you can also chose a fragrant spice such as cumin, coriander, curry, sage, oregano, etc.
Follow the super fast crust recipe and bake it on medium temperature while you prepare the rest. Make sure to put a baking paper on top and beans or ceramic balls to keep the sides up. Bake until firm and lightly golden.
Chop 3 big leeks or more small ones with the 2 mm slicing disk of a food processor or by hand :)
Pour a little bit of olive oil and a slither of butter in a frying pan. Let melt slowly on medium temperature.
Once the leeks have turned nice and soft, a bit less green and a bit more yellow, tip in the pre-cooked crust.
Chose delicious ham, cut into nice little squares.
Beat 3 eggs, 1 cup 1/2 milk, salt and pepper. Add ham and cheese. It could be grated cheddar such as the one I used here. I grate my own massive bloc of cheddar. I never use already grated cheddar in Australia because I find it closer to plastic than cheese when it’s cooked. If you have a food processor with a grating disk, change your life and grate your own cheese, it tastes soooo much better. Strangely, it also keeps longer!
Add a little bit of freshly grated nutmeg.
Pour the mixture on the leeks and bake until it has risen and is slightly golden.
Eat either hot or cold with a fresh green salad. This is an ideal lunch box filler too.
– tomato and goat cheese
– tomato, basil and parmesan
– capsicum (red pepper), tomato, ham, olives and cheese
– leek and sage
– leek, mushrooms and gruyère (or emmenthal, or cheddar)
– pea, mint and goat cheese
– cauliflower, ricotta and nutmeg
– lorraine: speck and emmenthal (or gruyère)
– Oregano, chives and blue cheese
– asparagus (lightly pre-steamed or canned)
– onion (melted in a pan exactly the way we did the leeks here)
– onion and gorgonzola
– rocket, bacon and gruyère (or emmenthal, or cheddar)
– zucchini, goat cheese and pine nuts
– crab, ginger, kaffir lime and sweet chilli
– spinach and goat cheese
– corn and tomato
– broccoli and gruyère (or emmenthal, or cheddar)
– maple and bacon
– salmon and dill
– salmon, ricotta and watercress
- 125g diced butter
- 250g flour
- 80g cold water
- 1 pinch of salt and cracked pepper or any spice for a special touch.
- 6 small leeks or 3 large
- 1 tbs olive oil
- 1 tbs butter
- 3 eggs
- 400g milk (if you prefer a creamier version, replace a part of the milk by cream)
- a handful of cheese such as grated cheddar, emmenthal or gruyère (to your liking)
- 2 slices of ham, cut in little squares
- a bit of nutmeg
- salt and pepper
- Start with the pastry. Put all ingredients in a food processor, stand mixer or thermo-machine or even in a bowl. Launch the pastry program or mix all ingredients (no heat required) into a ball.
- Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
- Preheat oven at 160°C.
- Flatten the ball into a thin pastry.
- Butter mould or spray coconut oil.
- Place pastry in the mould, cut the excess, roll the top of edges a little. Using a fork prick the pastry all over to avoid the crust to rise. Place baking paper over and pour dry beans or ceramic beads to keep the pastry crust into place and avoid the sides to collapse.
- Put in the oven until the crust is firm, slightly golden.
- Prepare the filling. Wash the leeks. Using a food processor with a 2 mm slicing disk or a knife and a board cut the leek in 2 to 4 mm slices.
- Tip butter and oil in a frying pan. On a medium melt the leeks.
- In a bowl, crack the eggs, pour the milk, add salt, pepper and nutmeg. Whisk well. Add grated cheese and ham.
- Take the crust out of the oven when ready. Tip soft and melted leeks (gone from bright green to a more yellow green) in the quiche.
- Pour the egg mixture on top. Flatten it all with a spatula.
- Bake for 30 mins or until the top has risen and has become golden.