Gruyère Leek Quiche

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

some butter for the mold,

200 g wheat flour (type 405)

100 g soft butter,

1 egg (Size M),

1 teaspoon salt

Filling

1 large leek, white and light green parts only (200g) (sliced lengthwise and thinly sliced)

1 tablespoon (15g) unsalted butter

1 tablespoon (15 ml) extra virgin olive oil

½ teaspoon kosher salt

2 ounces (60g) grated Gruyère cheese plus extra for the top

4 large eggs

2 cups (480 ml) heavy cream

1 teaspoon Dijon mustard

¾ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg (or freshly grated black pepper)

Directions

Preheat the oven to 325°F (165°C) with a rack in the center position.

Make crust:

Grease a quiche dish (Ø 28 cm) - we used the smaller square pan and it fit perfectly. Knead flour, butter, egg and salt into a smooth dough. Place the dough in the quiche pan and form a bottom. Press the dough towards the sides and form a rim. Set aside (maybe in fridge?) until filling is done (can blind bake but not necessary)

Make filling:

Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.

Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth. Fold in most of the cheese, keep some for the top.

Assemble and Bake: Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard - it should just about reach the top. Top with the leftover cheese. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center.

Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.

Nutrition

• Calories: 350 kcal
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Cholesterol: 155 mg
• Sodium: 558 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 8 g