Leek Quiche with Wild Garlic
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 many years ago. This makes one 10" (26 cm) quiche.
Servings: 12 slices
Ingredients
- 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
Instructions
- 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.
Notes
*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 soggy.
Nutrition
Nutrition Facts
Leek Quiche with Wild Garlic
Amount Per Serving
Calories 189
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 86mg29%
Sodium 149mg6%
Potassium 190mg5%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.