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Leek and two-cheese quiche

Leek and two-cheese quiche

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

Filling

Shortcrust cheese pastry

If a cheese is unavailable you can substitute

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Directions

Shortcrust cheese pastry

  1. Mix together the flour and salt in a bowl.
  2. Add the butter and rub it into the flour with your fingertips until the mixture is the size of peas.
  3. Add the cheese, egg yolk, and water. Mix until the dough starts to bind together into a ball. Shape it into a disc, cover with plastic wrap, and refrigerate 30 minutes.
  4. Preheat the oven to 190°C (375°F).
  5. On a floured work surface, roll out the dough and press it into a 25 cm (10 in.) quiche pan. Prick dough with a fork. Cover with foil and place pie weights or dried beans on top. Bake 10 minutes. Remove the pie weights and foil and bake 8 more minutes. Set aside. Do not turn off the oven.

Filling

  1. Heat the oil in a skillet over medium-high heat. Cook the leek until slightly tender, about 5 or 6 minutes. Add the wine and reduce until fully evaporated, about 5 minutes. Transfer to a dish and let cool. Using the same skillet, brown the prosciutto cubes for 2 minutes. Add them to the leek mixture.
  2. Mix together the milk, eggs, and dill in a large bowl. Stir in the leek mixture and cheese cubes. Pour the mixture into the baked quiche crust.
  3. Bake for 45 minutes or until the filling has set.

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