How to turn a basic Leek Quiche recipe into a special Springtime dish
Easter Monday Celebration
On Easter Monday four generations of my Belgian family gathered at my niece’s house for an afternoon pot-luck spread and egg hunt for the kids.
Everyone brought a dish. There were cakes, pies, brownies, tartes al Djote (a local specialty pie from Nivelles, Belgium), flammekeuche, chocolate truffles presented in a cake-pop style, a raspberry Charlotte, and other goodies. I brought a vegetarian Leek Quiche with Wild Garlic, which was easy to make and in the spirit of Spring.
Basic Quiche Guide
When I make a quiche, I follow a basic formula of 3 eggs and 2 cups of milk and then add whatever special items I want for that occasion: vegetables, protein, such as salmon or ham, and/or cheese of any kind.
Discover my guide An Easy Quiche Made Simple to assist you in your preparation of the quiche of your choice. As you will see, my basic quiche recipe is in general lower in fat than a more traditional version of quiche which features cream. Let this guide inspire your next quiche.
Make Your Own Pastry Crust
I usually make my own Pastry Crust (Pâte Brisée), as it really does not take much longer than using a store-bought crust. By making the Pastry Crust yourself you can ensure the quality of the ingredients used and can adapt the crust to your liking . For instance, you can:
- add a teaspoon or more of dried herbs into the crust to add special flavor,
- add ground nuts to add richness,
- pureed vegetables (carrots, beets, sweet potato, etc.) to increase the nutritional value, cut down on calories and reduce the gluten, or
- avoid gluten by choosing the right ground grains instead of wheat.
If you don’t have time to make a Pastry Crust, no need to worry since the store-bought ones nowadays are quite good replacements.
Enjoy this recipe and share it with your friends!
Leek Quiche with Wild Garlic
- 300 g pastry crust
- 1-2 tbsp vegetable oil I use olive oil
- 4 leeks (white part only)
- 10 leaves wild garlic approximately 10
- 1/3 tsp salt
- 1/8 tsp black pepper
- 1 tsp thyme optional
- 3 eggs
- 500 ml milk (non-dairy milk may be substituted without any problem)
- 100 g cheese
- If you use your own pastry crust dough, prepare it first since it must sit in the refrigerator about 30 minutes before rolling it out. If you are using store-bought dough, no need to worry about the dough until it's time to use it.
- Wash and dice the white part of the leeks. Put the oil in a pan over medium heat and then add the diced leeks. Continue cooking the leeks until they become translucent yet still retain a little firmness (about 5 minutes). Make sure the leeks are not too soft, especially since they will continue to cook more when the quiche is in the oven. Add the chopped wild garlic and cook for another minute or so. Wild garlic does not need to cook long. Add your seasoning (salt, pepper and thyme or other herbs). Let cool slightly.
- In a separate bowl, mix the eggs, milk and grated cheese.
- Roll out the pasty crust dough and place it over your baking dish, leaving a little room on top for decoration. I usually just crimp the dough between my thumb and forefinger as I go around the dish. If you are feeling more artistic or creative, feel free to add other designs to make your quiche stand out.
- Choose between Options 1 and 2 below. Option 1: Fold the vegetables into the egg-milk mixture. Pour the mixture into the quiche crust. Option 2: Spread the vegetables along the bottom of the crust in the pan and then pour the egg-milk mixture on top. This option is especially good if your filling is composed of items that would make your quiche more presentable (for example, with asparagus stalks).
- Put the quiche into the pre-heated oven and cook for about 45-50 minutes until the top is lightly browned and the crust starts pulling away from the pan.