This Leek and Gruyère Quiche recipe was inspired by the famous chef Jaques Pépin and our current love of “Emily in Paris’. We our excited to bring our rendition of this classic french dish.
Firstly, we love a challenge here at Fork’nFlipflops and recently we have been inspired to make French recipes. A delicious challenge to take on. We looked to two staples in French cuisine for our inspiration. First, the buttery and rich classic french dish, Quiche; and of course the great Chef Jacques Pépin. Pépin has been making great French recipes for years. He has inspired many other great chefs in the kitchen and surely he has inspired us to bring you this recipe. Hopefully it will inspire you to try this recipe and other international dishes. Without further a due this is our version of this traditional French indulgence.
Secondly, the Leek and Gruyère Quiche is a great meal that can be pre-made and stored in the freezer for lazy days. All it takes is popping it into the oven and in 20 minutes your have a delicious gourmet meal. Whether you are inspired by the Great Chef’s of France, the beautiful city of love or a cheesy T.V show just know this Quiche is freaking delicious! With it’s buttery, flaky crust and cheesy custard filling it is a great staple for your recipe arsenal.
Lastly, this Leek and Gruyère Quiche came out more delicious than we could have imagined. The gruyère cheese is really a perfect match for the delicate flavor of the leeks. Leeks are in you know? You heard it here, leeks are about to be the new trendy ingredient. Okay…maybe that’s a bit of a reach but according to the new Season of Netflix’s hit show “Emily in Paris” “the leek is complex, mysterious, versatile,” and honestly we couldn’t agree more. We’ve also longed for travel and with this pandemic lingering on we’ve decided to pretend we are in Paris making this delicious recipe and binge watching both seasons of “Emily in Paris.” If you haven’t watched it we also recommend you do (even if we do have a love/ hate relationship with Emily Cooper). So have a weekend of T.V and cooking and indulge a bit.
Leek & Gruyère Quiche freshly out of the oven!
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- Sheet Pan Low Carb Sage Sausage and Veggies
- Mini BBQ Meatloaf
- 1 cup all-purpose flour
- 6 tablespoons (3/4 stick) cold unsalted butter cut into 1/2-inch pieces
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons ice-cold water
- 1 large or small leeks, trimmed (leaving mostly green, split, washed, and thinly sliced (two cups)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup grated Gruyère cheese (5 ounces)
- 4 large eggs
- 1 1/4 cups milk
- 1/4 cup heavy cream
- Preheat oven to 400 degrees. Dough preparation: Put flour, butter, salt and sugar in food processor and pulse the mixture for 5-10 seconds, until butter breaks down into small pieces. Add a tablespoon of ice water (depends on dryness of flour may have to add a little less/little more) and process for 10-15 seconds; the dough may not have formed into a ball at this point. Transfer to bowl and press gently together to forma a ball.
- Place ball of dough in center of sheet of plastic wrap about 12 inches square and lay another piece of plastic wrap the same size on top. Roll the dough between the plastic wrap to form a circle about 12 inches in diameter. Remove the plastic wrap from the top of the dough and invert the dough into a 9- to 10-inch tart pan with a removable bottom. Use the remaining sheet of plastic wrap. The dough should extend about 1/2 inch above the edge of the pan; roll or press this overhang back over the dough at the edges to make it thicker.
- Line the shell with a double layer of aluminum foil, pressing the foil gently into place; the foil should be rigid enough to hold the dough in place as it cooks. Place the pan on a cookie sheet and bake the dough for 20 minutes. Then carefully remove the aluminum foil and bake the dough for another 20-25 minutes, until it is lightly browned inside. Put the pie crust in the oven and cover the outer layer with foil and put parchment paper in the bottom and pie weights.
- Meanwhile, for the filling: Put the leeks and 3/4 cup of water in a saucepan and bring to a boil over high heat. Boil, uncovered, for about 5 minutes, until the water has evaporated and the leeks are soft Remove from heat.
- Beat the eggs in a bowl until smooth. Stir in the salt, pepper, cheese, milk, and cream. Mix the leeks. Reduce the oven temperature to 375 degrees. Pour the filling into the precooked shell while the pan is still on the cookie sheet in the oven. (The filling will come to the rim of the shell, and there is less likelihood of it spilling if the pan is not removed from the oven.) Bake for 20 to 25 minutes, until the filling is completely set beautifully browned on top. Let the quiche rest for 10-15 minutes before cutting it into wedges and serving.
Hi Ada, How many eggs are needed in your leek and gruyere quiche, please?
Hello! Our apologies, you will need 4 large eggs. We will be sure to update that mistake on our recipe! Please let us know how this recipe turned out.
Your eggs are not on your recipe item list
Hello! Our apologies, you will need 4 large eggs. We will be sure to update that mistake on our recipe! Please let us know how this recipe turned out.