French Leek Flamiche - Quiche

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 quiche
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pie crusts or 3/4 lb tart pie dough
  • 2 14
    lbs leeks, split lengthwise, washed very well and cut into 1/4-inch pieces
  • 4 12
    tablespoons butter
  • salt & freshly ground black pepper
  • 13
  • 5
    medium egg yolks
  • 1
    tablespoon Madras curry powder (optional)
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DIRECTIONS

  • 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.
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