Leek Quiche
This Swiss quiche represents traditional alpine cuisine featuring leek and regional mountain cheese. Good for dinner.
Ingredients
- 200 g wheat flour
- ½ tsp salt
- 75 g butter
- 45 ml water (cold)
- 100 g bacon (optional)
- 2 tbsp butter
- 1 pc medium onion
- 500 g leek
- 4 pc eggs
- 200 ml cream
- 200 g aged mountain cheese (Etivaz or Gruyere)
- 1 tsp salt
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- Pepper (to taste)
Instructions
Mix flour and salt; cut butter into pieces and rub together until crumbly. Add cold water and combine into soft dough without kneading. Chill 30 minutes.
Preheat oven to 220°C. Position baking sheet upside-down on top rack as a heat shield.
Optionally fry bacon in butter and set aside.
Chop onion finely; halve leek lengthwise, wash, and cut into strips. Saute onion and leek in butter for 3 minutes; cool slightly. Whisk eggs with cream, add grated cheese, season, and mix with leek mixture.
Roll dough into ~30cm circle on floured surface. Transfer to tin creating 4cm rim; press firmly. Prick base with fork. Spread leek filling on top.
Bake approximately 40 minutes on lowest oven shelf. Rest 5 minutes, remove tin edge, and serve.