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Quiche

Quiche
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Quiche – Leek Tart – Leek Pie – Lauch Waie, a basic rustic summer lunch or served as finger food on a party or apero, this recipe is the king of its kind. The texture is delicate and the flavor and aroma is a blend of creamy and country fresh.

Ingredients

  • 1 round or square premade dough (ca 250 g)
  • 2 leeks, washed and chopped in stripes
  • 1 Tbs butter
  • 2 eggs
  • 1 container full cream (1,8 dl)
  • 1 dl dry white wine
  • 150-200 g cheese, grated, of a good quality, like Gruyère or Cheddar
  • nutmeg, salt, pepper

Preparation

  1. Clean and cut the leeks: leeks are very easy to clean when cut in half down the length of the leek so you can wash out any dirt particles that worked their way inside the leek. Then cut in slices (like half moons), using also the dark green parts.
  2. In a pan melt the butter on low heat and add the leek, salt, nutmeg, and pepper.
  3. Simmer for about 10-15min – at slow heat so as not to overheat the butter!
  4. Meanwhile prepare the filling: whisk the two eggs with the white wine, some salt and add the cream.
  5. Prepare the tray: put the dough onto the tray and stab it with a fork (prevents the dough from forming a huge bubble in the oven) and cover it with grated cheese.
  6. Preheat the oven to 220ºC/430ºF.
  7. Cover the dough with the precooked leeks and pour the filling over it.
  8. Bake in oven on a bottom rack for about 30min.
  9. Remove from oven and slide Waie onto from the baking tray onto a grate to cool it (this prevents soggy Waie), or serve immediately.
  10. Serve with salad and a glass of white or sparkling wine – here in the area (Northern Switzerland/France) we can serve a Cremant d'Alsace with it, in California (or anywhere else for that matter) a nice Californian sparkling wine on a hot summer night…. Enjoy!

Quiche

 

Quiche – Leek Tart – Leek Pie – Lauch Waie, a basic rustic summer lunch or served as finger food on a party or apero, this recipe is the king of this kind. Use a qualitative good cheese, like gruyere.

Tip: use a whole-wheat spelt dough, that makes it more rustic and goes well with leeks.

Tip: keep some good quality, grated cheese in the deep freezer so you always have it ready. In Switzerland I buy in winter the grated fondue cheese mixture (Vacherin and Gruère), keep it in the freezer, ready to take a handful to use for these kind of dishes and gratins.

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