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Asparagus & Leek quiche

Classic Quiche

Preparation:20 minutes
Baking:35 minutes
Resting:30 minutes
Total:1 hour 25 minutes
Servings: 8
Tools you'll need:
  • 25cm ceramic dish or tart tin
This is a fantastic classic quiche recipe that you'll love to have in your kitchen repertoire.

INGREDIENTS LIST
 

Shortcrust pastry

  • 250 g plain flour (all-purpose)
  • 125 g butter  (cold and diced)
  • 1/2 tsp fine sea salt
  • 1 medium egg (two egg yolks)
  • 2-3 tbsp water (40 ml cold)

Custard filling:

  • 4 medium eggs (200g total)
  • 125 ml double or heavy cream
  • 250 ml milk
  • 1/2 tsp fine sea salt
  • pinch of ground white or black pepper

Filling:

  • 1 tbsp butter or olive oil
  • 250 g asparagus (tips removed and the remainder sliced into small 1cm rounds)
  • 150 g leeks (sliced)
  • 1/2 tsp thyme (fresh or dried)
  • 1 tbsp plain flour (all-purpose)
  • season with salt and ground pepper to taste
  • 100 g grated 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 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.
    Shortcrust pastry
  • Add the egg (if using) and enough cold water to bring the dough together. (If you decide not to use the egg you may not need so much water) 
    Knead the dough 2 or 3 times with the palm of your hand. If the dough is not coming together you can add an extra tablespoon of water.
    Shortcrust pastry
  • The key to a good shortcrust dough is keeping it cold and not overhandling it. Shape the dough into a flat disk, wrap in greaseproof paper or cling film and place in the fridge for at least 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 5cm (2 inches) wider than the circumference of your fluted flan dish or 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 pan. 
  • Once the dough is flush with the top sides of the pan you can decide how you would like to finish it. When making tarts, I make sure the dough has rested for a long time, this way the dough is less likely to shrink during baking. Trim the top edge using a sharp knife.
  • 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.
  • Blind baking: Remove the shell for the freezer and prick the base with a fork (this helps to stop the pastry rising unnecessarily during baking).
    Asparagus & Leek quiche
  • Next, place a piece of pre-crumpled baking paper inside and fill to the rim with baking beans.
    Shortcrust pastry
  • 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. 
    Shortcrust pastry
  • Allow the tart shell to cool completely.
  • Filling: Prepare the leeks and the asparagus.
  • In a large frying pan, add the butter, leeks, salt and thyme.
  • Cook the leeks for about two minutes then add the sliced asparagus. Continue to cook for 5 minutes until they have softened and stir in the flour, then remove the pan from the heat and leave to cool.
    Asparagus & Leek quiche
  • 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 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.
    Asparagus & Leek quiche
  • Top the custard with the asparagus tips and the cheddar cheese.
    Asparagus & Leek quiche
  • Baking: Place the quiche on the tray into the centre of your oven and bake for 35-40 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, pastry recipes, quiche recipes, vegetable recipes

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