leek & parmesan quiche

Leek & Parmesan Quiche is perfect for a lunch with your girlfriends or as a light dinner served with a crisp green salad, some crusty bread & of course, wine. 

Don’t panic, but I made my own pastry for this recipe. I used a hot water pastry recipe I make for savory pies & tarts that get removed from the pan. A hot water pastry is easy to make but if you don’t feel like making your own pastry just buy the ready-rolled sheets in the fridge or the frozen stuff from the supermarket. Both would be suitable. This pastry is not only quite robust but I love that it requires no blind baking. 

The filling is simple – sections of lightly cooked leeks, cream, parmesan, nutmeg, eggs & a little fresh dill. It’s meant to be casual & rustic. Perfect in its lack of fussiness. 

You might consider a quiche couldn’t be part of a weight loss plan, but it can be. The thing I want to stress is cooking at home, limiting processed food – which is why I made my own pastry. Yes there’s cream & cheese in this but the quiche cuts into 9 pieces so focus on having a one piece with a nice salad. This journey to better health & weight loss doesn’t have to be about deprivation. I’m striving for balance – somewhere between the French fries & the steamed broccoli.

Losing weight & getting healthier is a learning experience for me. I’m educating myself further on the relationship between food & health. I’m also discovering what works & doesn’t work for me – cutting back on all meats & limiting animal products. Limiting – not removing. And slowly working on ridding myself of the guilt that has plagued me in one form or another, my whole life. 

Leeks speak of spring. It’s only a few weeks away & I’m more than ready for it. With the change in seasons comes the change in recipes & mood – lighter & brighter. Being impatient, I couldn’t wait for the new seasons arrival & had to share this Leek & Parmesan Quiche with you now. 

As much as I love overcast, rainy bleary old days, it’s so nice to see the sun today. Sunshine brings hope don’t you think? I’m looking forward to seeing the buds appear on the trees, early days yet but it’s coming. So this is my little bit of spring today. I’m not done with soups & cold weather fare but tonight I’m going to enjoy this quiche with a salad & look forward to what’s to come. 

Love leeks? Here’s a recipe for Rainbow Chard, Leek & Gouda quiche but without the crust. Until next time, toodles xo. 

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Leek & Parmesan Quiche

2018-02-27 07:05:38

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Ingredients

1. FILLING
2. 2 to 3 leeks, depending on their size
3. 1 tablespoon olive oil or butter
4. 2 large eggs
5. 1 cup heavy cream
6. 1/4 teaspoon ground nutmeg
7. pinch of salt & pepper
8. 1/2 cup finely grated parmesan cheese
9. 1 tablespoon chopped fresh dill
10. HOT WATER PASTRY
11. 1/2 cup (1 stick) of butter
12. 1/2 cup water
13. pinch of salt
14. 1 1/2 cups all purpose (plain) flour, approximately
15. micro greens to garnish

Instructions

1. Preheat oven to 375°F (190°F). Lightly grease a 4 x 14 inch (10 x 35cm) rectangle tart pan with a removable base.
2. To make the filling: Trim ends & coarse tops from leeks reserving just the pale part & the tender green part. Cut each leek into 1 inch (2.5cm) wide pieces. Wash each piece carefully under cold running water. Drain on paper towel.
3. Heat oil in a medium frying pan over medium high heat. Add leek sections. Cook 2 to 3 minutes per side or until browned, taking care to turn the leek once it’s cooked. Remove from heat & set aside.
4. While leek is cooking, whisk eggs, cream, nutmeg, salt & pepper in a medium bowl until very well combined; set aside.
5. To make the pastry: Heat the butter with the water in a medium saucepan over medium high heat until the butter is melted, stirring occasionally. Remove from heat & stir in salt & flour, adding more flour if needed to mix to a soft dough. Gently roll dough between two sheets of parchment paper until large enough to fit into the tart pan – the dough will be between 1/8 - 1/4 inch (3 - 5mm) thickness. Carefully lift dough into pan by rolling it back over the rolling pin. Lightly press the pastry into the pan & trim any excess over hang.
6. Working quickly while the pastry is still warm, sprinkle parmesan cheese & dill over base of pastry. Carefully arrange leek slices over parmesan, sliding a knife under each piece of leek is the easiest way to move them.
7. Give the cream mixture another quick whisk then carefully pour the mixture in between the leek slices. Bake on the bottom rack of the oven for 35 to 40 minutes or until pastry is golden brown & filling is set. Let cool 5 minutes before slicing. Top with micro greens if desired.

By Lovoni

Lovoni Walker https://lovoniwalker.com/