Leek Quiche

Before starting this Leek Quiche recipe, flour your worktop surface lightly.

Place your puff pastry ball on the floured surface...

... and roll out to a thickness of 4 mm using a rolling pin.

Roll out the pastry to a square shape.

Wrap the pastry around the rolling pin.

Grease a mousse ring Ø20cm with an oil spray. Place the ring on a Silichef® perforated baking sheet lined with a sheet of greaseproof paper.

Place the puff pastry over the stainless steel ring...

... and line the inside of the ring with the pastry.

Slide the rolling pin over the ring to cut the pastry excess. The pastry should cover the rim of the ring a little.

This is what the result should look like at this stage. Store in the freezer.

For the filling: Organise all the necessary ingredients.

Slice the onion coarsely with a slicing knife.

Remove the roots from the leeks...

... and cut off most of the green leaves.

Make an incision vertically on the green part, then give the leeks a quarter turn and make another incision to remove any dirt residues...

... then slice with the knife.

Melt a generous knob of butter in a hot frying pan and add the sliced onion.

Add the sliced leeks.

Season with salt...

... and ground pepper. Sweat the vegetables for about 15 minutes over low heat.

For the quiche batter: Place the whole eggs in a mixing bowl.

... add the egg yolks...

... and combine with a whisk.

Add the whipping cream.

Season with salt...

... and ground pepper.

Add the nutmeg, using a Microplane Classic zester grater.

When the leeks and onion are cooked...

... take the shortcrust pastry case out of the fridge.

Arrange a layer of grated Emmental cheese at the bottom.

Add the cooked vegetables...

... and cover with the quiche batter.

Place in a fan-assisted oven preheated at 200°C (gas 6)...

... and bake until the pasty and batter are cooked through. The batter will puff up a little during baking.

When cooked, remove from the oven and leave to cool at room temperature.

Slide a knife blade between the pastry and the mousse ring...

... then gently release the quiche by sliding the ring upwards.

The leek quiche is ready! It is delicious served warm or cold. Bon appétit!