There was a time when quiche was cool (believe it or not) then it went out of favour. t I think it’s high time to bring it back again especially at this time of year. This Leek and Gruyere Quiche is just perfect for catering parties, would be brilliant on the Boxing Day leftovers table and is great to have with a soup as a change from bread.
It’s fantastically easy to make and you can always use ready-made pastry if you wanted to save time. I like to make two at once and pop one in the freezer so there’s always something to hand quickly. It can defrost overnight or heated through from frozen. It can also be frozen in slices too as a fast lunch box fix.
Leek and Gruyere Quiche
- 375g homemade or bought shortcrust pastry
- knob of butter
- 2 leeks trimmed and finely sliced
- 100ml whole milk
- 2 eggs
- 100g grated gruyere and an additional 50g to garnish
- 250g ricotta
- salt and pepper
- Step 1 Heat oven to 200C/180C fan/gas 6.
- Step 2 Melt the butter in a pan and cook the leeks, lid on for 10mins until soft.
- Step 3 Combine all the other ingredients and stir in the leeks and cheese at the end.
- Step 4 Line a 23cm loose-bottomed quiche tin with the pastry. Prick the base with a fork, line with baking parchment and baking beans and blind bake for 10min before removing the parchment and beans and baking for another 5mins.
- Step 5 Turn the oven down to oven to 180C/160C fan/gas 4.
- Step 6 Melt the butter in a pan and cook the leeks, lid on for 10mins until soft.
- Step 7 Combine all the other ingredients and stir in the leeks and cheese at the end.
- Step 8 Pour into the cooked pastry case and bake for 25-30mins until set and golden. Allow to cool a little before removing from the tin.
- Step 9 Best served warm this can also be frozen and ‘refreshed’ in the oven before serving.