Recipes #6: Leek Quiche

So it’s been a while since I’ve gotten around to doing a recipe, right? That’s mainly because I keep forgetting to take pics when I’m cooking. And trust me, I’ve been cooking plenty! However, spring has been coming in lately, and that also makes me want to make quiches. For me, quiche is such a good weather-food. You know, it’s just the perfect food to make when you have time, and then you just eat it whenever you want, you know? So, without further ado, here’s my leek quiche recipe – easy style!

Ingredients

Filo-dough or pizza-dough (either one works just fine)
3 slices of ham
3 slices of cheese
10 eggs
200g of frozen leek (cut in rings)
100ml cream
200g shredded cheese

Necessities

Oven proof pan or spring form
Mixing bowl
Whisk
Spatula

What to do

1. Take the frozen leek out of the freezer and let it come to room temperature, at this point you also want to pre-heat your oven to about 200°C

2. Put the dough into the oven proof pan or spring form. Try and make sure that the dough covers the entire bottom and preferably a bit of the edges as well, you want to make sure at least part of the eggs are contained by it

3. Crack all 10 of your eggs into the mixing bowl, and add in the cream.

4. Mix the eggs and cream thoroughly, so that they come together into a pale yellow mixture.

5. Add in herbs to taste – this is totally your call, but I went for some garlic powder, some pepper and a bit of salt, as well as a bit of tabasco for a nice kick and a mixture of herbs used to season any sort of meat.

6. Cut up your cheese and ham into pieces about 2 cm wide and long

7. Assembly time! add onto your dough first the leek, then the ham and cheese and mix them up so that there’s a little bit of everything somewhere!

8. Pour the egg-mixture over the ham, cheese and leek

9. Top the quiche with your shredded cheese and put it into the oven for about 40 minutes

10. You’ll know your quiche is ready when it has risen substantially (I think this one went from about 1cm under the edge of the pan to about 4cm above the edge of the pan) and when every bit of the top is golden brown. Usually, the middle will take the longest to reach that colour, so be patient!

11. Once the quiche is done, turn off your oven and let the quiche sit in there for about 20 minutes. At this point, quite a bit of the volume will usually go away as well – that’s perfectly normal!