Cheese and Leek Quiche
The inspiration for this recipe variation comes from Sam Linsell’s lovely website Drizzle and Dip.
YOU WILL NEED
- 2 cups (240 g) flour
- 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
- 1 t (5 ml) mustard powder
- 125 g butter
- 1 cup (100 g) mature cheddar, grated
- 1 egg yolk (reserve white)
- ¼ cup (60 ml) cold water
- 4 medium leeks, white part only
- ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
- 1 T (15 ml) olive or canola oil
- 1 T (15 ml) butter
- 1 cup (250 ml) strong cheddar cheese, grated
- 2 extra large eggs
- ½ cup (125 ml) fresh cream
- 1 x 200 ml Ina Paarman’s Ready To Serve Cheese Sauce
- Ina Paarman’s Chilli & Garlic Seasoning
Sift the dry ingredients together twice. Cut in the butter with a pastry cutter, sharp knife or food processor. Add the cheese. Leave the mixture to stand for 15 – 20 minutes.
Mix the egg yolk and cold water and use to mix the pastry to a firm but pliable dough. Knead dough lightly, flatten into a disk, cover with cling film and stand at room temperature or chill in the refrigerator for 30 minutes if very hot outside.
Roll out a little thicker than a R5 coin. Line a 25 cm loose pan or fluted flan dish. Prick pastry all over with a fork.
Refrigerate unbaked pastry for at least 20 minutes.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Line the pastry with baking paper and beans to weigh it down.
Bake pastry blind for about 10 minutes until straw-coloured and crisp.
Remove the pastry from the oven and lift out the paper and beans.
Paint the inside with the reserved egg white. Return to the oven and bake for a final 5 minutes.
Reduce oven temperature to 170°C.
Sauté the sliced white parts of the leeks, seasoned with Green Onion Seasoning, in the oil/butter mixture. Keep aside.
Sprinkle half the cheese over the baked pastry shell. Top with the leek mixture. Beat the eggs, cream, Cheese Sauce, the remaining cheese and a little Chilli & Garlic Seasoning together and pour over.
Sprinkle Chilli & Garlic Seasoning lightly over the quiche.
Bake for about 35 minutes. Turn off the oven.
Leave in the oven with the door slightly open to set for 15 minutes.
Serve lukewarm or at room temperature.