It’s quiche time 🙂 this time with leeks, since we’re in winter, and leeks are one of my favorite winter vegetables.

Leek quiche is delicious on its own, but also pairs perfectly with a nice salad, or a warm and wholesome bowl of soup. I sometimes skip the crust and end up with a “crustless quiche”, or I should better say leek frittata, which is also amazing. If you’re looking for a delicious, vegetarian dinner, this recipe is for you.

Leek quiche

Ingredients

Crust

2 cups flour
70 g butter
2 tbsp olive oil
3-5 tbsp yogurt
1 tsp salt
¼ tsp baking powder

Filling

500 g leek (white and light green part only)
1 tbsp olive oil
2 tbsp butter
1 cup milk
2 eggs
70 g hard cheese
Salt
Pepper
Grated nutmeg

Instructions

Start preparing the dough.
Cut the butter into cubes and set aside.
In a food processor put all the ingredients for the crust and process until the dough comes together. If you don’t have a food processor mix all the ingredients together by hand.
Put the dough to chill in the fridge, while you prepare the filling.
Clean the leeks and finely chop them.
Sautee in a medium pan over medium heat until soft.
Add butter, salt, and pepper, and cook for another 2 minutes.
Let cool slightly.
Meanwhile, preheat the oven to 200 degrees Celsius.
Bring the dough out of the fridge and let sit on the kitchen counter for 5-10 minutes.
Roll it with a pin, wide enough to cover the bottom of a 20 cm pan and hang a bit on the edge.
Pierce it with a fork and put in the oven to bake for 10-12 minutes.
In a big bowl beat the eggs with milk, until well combined.
Add the cheese and mix again.
Bring the pan out of the oven and add the leeks.
Add the eggs, milk and cheese mixture on top.
Season with pepper and nutmeg and put in the oven to bake.
Bake for around 20-30 minutes, on the lower rack.
Let cool for about 10 minutes before cutting it.