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Asparagus & Leek quiche

Deep Pan Quiche

Preparation:25 minutes
Baking:1 hour 30 minutes
Resting:26 minutes
Total:2 hours 21 minutes
Servings: 8
Tools you'll need:
  • 20cm springform pan
This is a fantastic deep pan quiche recipe that you'll love to have in your kitchen repertoire.

INGREDIENTS LIST
 

Shortcrust pastry

  • 300 g plain flour (all-purpose)
  • 150 g butter (cold and diced)
  • 1/2 tsp fine sea salt
  • 4-5 tbsp water (cold)

Custard filling:

  • 8 medium eggs (480g)
  • 250 ml double or heavy cream
  • 500 ml milk
  • 1 1/2 tsp fine sea salt
  • pinch of ground white or black pepper

Filling:

  • 3 tbsp butter or olive oil
  • 350 g asparagus (tips removed and the remainder sliced into small 1cm rounds)
  • 350 g leeks (sliced)
  • 1 tsp thyme
  • 3 tbsp plain flour (all-purpose)
  • season with salt and ground pepper to taste
  • 150 g cheddar cheese

Preparation
 

  • Pastry: Sift the flour and salt into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Try not to overwork the dough as it will start to warm and will become too elastic and shrink when baked. It is because we don't want the dough overheating that I don't recommend using a food processor for this type of pastry.
  • Add the cold water and knead the dough until it begins to come together. If the dough is not coming together, you can add an extra tablespoon of water.
  • The key to a good shortcrust dough is keeping it cold and not overhandling it. Shape the dough into a flat disk, wrap with cling film and place in the fridge for 1/2 hour to relax the gluten.
  • Rolling the pastry: Remove the dough from the refrigerator and roll it out to about 5mm / (1/4 inch) thickness and about 18cm (7 inches) wider than the circumference of your springform pan.
  • Roll up the dough around your rolling pin and unroll it over your pan. Lift the edges gently and press the dough into the sides of the springform pan. You will find this is a little fiddly because of the amount of pastry. If the pastry breaks, simply cut off a small piece form the edge once you have filled the springform and fill the cracks. (Wet your fingers with water if the pastry doesn't stick in place.)
  • Once the dough is flush with the top sides of the pan, lightly fold the excess dough over the sides to allow it to hang over the edge. I prefer to use this method for larger tart shells as it prevents the dough from shrinking too easily. Once the tart shell has been pre-baked we can trim it.
  • Place the tart shell in the freezer or the fridge for 30 minutes to rest.
  • Pre-heat your oven to 180°C fan / 400°F / Gas 6.
  • Prick the bottom of the pastry with a fork and place a piece of pre-crumpled baking paper inside the shell and fill to the rim with baking beans.
    Asparagus & Leek quiche
  • Par-bake the tart for 25 minutes. Remove the parchment paper with the beans and continue to bake for another 5-10 minutes or until the pastry is a pale golden colour.
  • Allow the tart shell to cool completely.
  • Filling: Prepare the leeks and the asparagus.
  • In to a large frying or sauté pan, add the butter. Place the pan over a medium heat and add the leeks, salt and thyme.
    Asparagus & Leek quiche
  • Cook the leeks for about a minute then add the sliced asparagus. Continue to cook for 8 minutes until they have softened and stir in the flour.
  • Remove the pan from the heat and leave to cool.
  • Custard: In a large mixing bowl, whisk the eggs, milk, cream, salt and ground pepper together.
  • Pre-heat your oven to 170°C fan / 375°F / Gas 5.
  • Assembly: Trim off the excess crust from the top edge of the tart shell using a sharp serrated knife.
  • Add the filling to the bottom of your pastry shell and gently pour the custard mixture over the filling until the tart shell is just about full, stopping at about 3-4 millimetres from the top of the shell. Alternatively, fill it 3/4 full then transfer to the oven before filling with the remaining custard.
  • Top the custard with the cheddar cheese and transfer the quiche to a large baking tray.
  • Baking: Place the quiche on the tray into the centre of your oven and bake for 1 hour and 25-35 minutes, until the edges of the quiche are completely set and the centre is still a bit ‘jiggly.’
    Asparagus & Leek quiche
  • Remove from the oven and leave to cool.
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KEYWORDS cheese recipes, deepdish quiche, pastry recipes, quiche recipes

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