Cheesy Leek Quiche
As the world around me is locking down, I’m looking for ways to stay sane. There’s the books I haven’t read, and the movies I haven’t seen. And then there’s food, and this blog. A little for you and a bit for myself, I’ll be doing my best to provide you all with some comfort food in the weeks to come. Like this quiche.
Recipe (serves 2):
225g puff pastry (I used a 275g pack of Backini fresh puff pastry)
2 cocottes, mini quiche tins, or mini pie pans (mine were about 12 cm in diameter)
3 medium-size potatoes
1/2 leek
1 large shallot
2 large eggs
60ml cream
gouda cheese, grated (I used about 20g but seriously, you don't need measurements for this. Just do it to taste)
parmesan, grated (enough to cover the top of both cocottes)
gouda cheese, grated (I used about 20g but seriously, you don't need measurements for this. Just do it to taste)
parmesan, grated (enough to cover the top of both cocottes)
fresh oregano
15g bacon (Serrano ham is nice too)
salt
pepper
Instructions:
1. Pre-heat the oven to 200 degrees Celsius.
2. Peel the potatoes and cut into slices about 3mm thick.
3. Bring a big pot of hot salted water to the boil. When boiling fully, add the potatoes for 2 minutes. Remove and place in a bath of ice water (or just very cold water) to stop the cooking process.
4. Whisk the eggs and mix with the cream, oregano, salt, pepper, and gouda cheese. If you want, you can stir in some parmesan too.
5. Toss the bacon into a frying pan and sautee for 5-7 minutes. It'll go into the oven so no need to have them fully fried here. When done, use a kitchen towel to pat off some of the grease, then toss into the egg mix.
6. Take the puff pastry and cover each cocotte tin with it. If your puff pastry shape is square, no matter. Just let the corners 'flop' out for a rustic look. Using a fork, prick some holes into the pastry dough.
7. Slice the leek and the shallot.
8. Fill the puff pastry with potato, leek, and shallot. Pour in the egg mixture. Top each tart with some freshly grated parmesan cheese.
9. Stick in the oven, cover with tin foil (this stops the puff pastry from browning too much while the rest of the tarte bakes) and bake for 25-30 minutes. Remove the tin foil for the last ten minutes the quiches are in the oven.
1. Pre-heat the oven to 200 degrees Celsius.
2. Peel the potatoes and cut into slices about 3mm thick.
3. Bring a big pot of hot salted water to the boil. When boiling fully, add the potatoes for 2 minutes. Remove and place in a bath of ice water (or just very cold water) to stop the cooking process.
4. Whisk the eggs and mix with the cream, oregano, salt, pepper, and gouda cheese. If you want, you can stir in some parmesan too.
5. Toss the bacon into a frying pan and sautee for 5-7 minutes. It'll go into the oven so no need to have them fully fried here. When done, use a kitchen towel to pat off some of the grease, then toss into the egg mix.
6. Take the puff pastry and cover each cocotte tin with it. If your puff pastry shape is square, no matter. Just let the corners 'flop' out for a rustic look. Using a fork, prick some holes into the pastry dough.
7. Slice the leek and the shallot.
8. Fill the puff pastry with potato, leek, and shallot. Pour in the egg mixture. Top each tart with some freshly grated parmesan cheese.
9. Stick in the oven, cover with tin foil (this stops the puff pastry from browning too much while the rest of the tarte bakes) and bake for 25-30 minutes. Remove the tin foil for the last ten minutes the quiches are in the oven.
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