Prep 30 mins
Cook 1 hr
I got this recipe from Michel Roux's cookbook "Eggs". It is a quiche that you can make with a surprise ingredient - curry powder. As he states, the curry powder enhances rather than detracts from the flavor of the leeks. It is delicious without the curry powder too. Serve with a butter lettuce salad and a roll for a great lunch or light supper.
- 1 pie crusts or 3⁄4 lb tart pie dough
- 2 1⁄4 lbs leeks, split lengthwise, washed very well and cut into 1/4-inch pieces
- 4 1⁄2 tablespoons butter
- salt & freshly ground black pepper
- 1⁄3 cup heavy cream
- 5 medium egg yolks
- 1 tablespoon Madras curry powder (optional)
- Melt the Butter in a saute pan.
- Add the leeks, season with salt and pepper, cover and sweat gently for 20-30 min on low heat until tender, stirring occasonally.
- Transfer to a bowl and let cool completely.
- While leeks are cooking, roll out dough about 1/8" thick and place into a flan ring.
- Let rest in refrigerator 20 minutes at least.
- Preheat oven to 400°F.
- Prick the bottom of the pastry shell with a fork, like with wax paper and fill with dry beans.
- Bake blind 20 minute Remove beans and wax paper and let cool in the ring.
- While cooling, whip the cream very lightly with the egg yolks and curry powder, if using.
- Fold in the cooled leeks and pour into the pastry shell.
- Bake 40 minutes until the top is lightly golden and the filling is cooked but still soft to the touch.
- Immediately slide onto a wire rack. Gently lift the flan ring off.
- Serve the quiche warm or tepid, but not hot.