How to turn a basic Leek Quiche recipe into a special Springtime dish
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 quite tasty.
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. My basic quiche recipe is in general lower in fat than a more traditional version of quiche which features cream.
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.
Use this recipe to inspire yourself to make your own creations. Enjoy this recipe and share with your friends on your favorite social media platform.
Leek Quiche with Wild Garlic
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This quiche features wild garlic which grows abundantly in my area for about a month each spring. I love the smell of wild garlic which evokes many memories of walking home from school during my year in Belgium as an exchange student more than 35 years ago. This makes one 10" (26 cm) quiche.
If you are using your own pastry crust dough, prepare it first since it must sit in the refrigerator about 30 minutes before rolling out. If you are using store-bought dough, no need to worry about the dough until it's time to use it.
Wash and cut the white part of the leeks. Put the oil in a pan over medium heat and then add the cut leeks. Let the leeks melt a little until they soften yet retain a certain firmness (about 5 minutes). You don't want the vegetables used in a quiche filling to be too soft, especially since they will cook again when the quiche is in then 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.
Add the vegetables to the egg-milk mixture. And then pour into the quiche crust. Another option is to 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 can be presented along the bottom to 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.
*Use only the egg yolk to make the dough for the crust, but save the egg white for brushing on the crust before filling it, as indicated in the pastry crust recipe. Brushing a little egg white on the bottom of the crust helps prevent the crust becoming too soggy.
Written by:Belgian Foodie
Leek Quiche with Wild Garlic
Amount Per Serving
Calories 189Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 18g6%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.