Quiche-quiche!

On Sunday night, I had two lovely friends coming over. I wanted to make a comforting quiche. Potato and leek are total comfort food, add some nice, strong flavoured cheese – and you’ve got a winner! Gruyere and cheddar were my choice.

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I decided to give the quiche pastry I tried earlier another go and try my hand at using a proper rolling pin. Turned out this pastry is perfect for that. I may never go back to working the dough into a baking tray by hand again…

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This is the recipe for the pastry I first used in September:

http://myfrenchcuisine.blogspot.fi/2005/06/easy-quiche-crust-from-scratch.html

I used 2/3 of the pastry from the recipe and popped the rest into the freezer to use later.

The filling is this simple:

  • a few potatoes, boiled and sliced (with skin on)
  • 1 leek, washed and sliced
  • 80 g of gruyere, grated
  • 80 g of cheddar, grated
  • 4 eggs
  • 1 tbsp of creme fraiche
  • 1,5 dl of cream
  • black pepper
  • salt
  • white pepper

Mix your pastry dough by hand: butter in bits, flour in… and once it’s all crumbly and even, add and egg and some creme fraiche to give the dough moisture and help it all to stick together. Wrap it in cling film and put in the fridge to sit for an hour or so.

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Boil the potatoes until cooked through. Leave to cool down. When cooled, slice (you can peel them, if you like, but I didn’t). Wash and slice your leek.

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Use a rolling pin to roll your dough out thin. Once it’s thin and round, place it in your baking tin and make sure it rolled out big enough for your tin – and that the edges are tall enough.

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Pre-heat your oven to 200 degrees Celsius.

Grated your cheeses and mix them together. Take your 4 eggs, creme fraiche and cream and mix them together, adding the grated cheese and seasoning with black and white pepper and salt. Save some grated cheese to sprinkle on top of your quiche before putting it in the oven.

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Start placing the leek and potato slices in your pastry-lined baking tin, pouring the egg-cream-cheese mixture on top of every layer. Once all done, sprinkle the leftover cheese on top evenly.

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Pop in the oven and let it bake for about 35 minutes.

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I served the quiche with that beetroot salad I tried before. The quiche was so yummy, my friends and I finished it completely between the three of us. With some nice red wine, of course. And one friend proposed. Not bad for a quiche…

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