I cant believe how comforting this creamy cheese and leek quiche is!
You should try this amazing recipe byOh Yum with Anna Olsonat home.
Its filled with fresh leeks, grated cheese, eggs, and cream.
Image by Oh Yum with Anna Olson via Youtube
Its so delicious I can have this for breakfast for a whole week.
Next, stir in the oil.
Mix until the flour looks evenly crumbly.
Step 2:
Add the butter and cut in until the dough becomes rough and crumbly.
You still want to see small pieces of butter.
Mix just until the dough comes together.
Step 4:
Roll the dough into a 1/4 thick circle on a lightly floured surface.
Trim away any large pieces from the edge.
Tuck and pinch the edges in a fluted tart pan.
Cut out excess pastry, moisten, and press along the top edge.
Dock the pastry with a fork then chill for at least 30 minutes to a day.
Step 5:
Preheat your oven to 375 degrees Fahrenheit.
Step 6:
Place 2 sheets of aluminum foil over the pie shell.
ensure to gently cover the outside trim, then add the pie weights.
it’s possible for you to use dried rice or dried beans.
Step 7:
Bake for 20 minutes.
Step 8:
Once done baking, brush the pie shell with lightly whisked egg white.
Place on a rack with the pie shell still in the pan before filling.
Cook for about 15 minutes or until softened completely, stirring often.
Pour the white wine and cook until all liquid has evaporated.
Remove from heat and add the salt, pepper, and nutmeg.
Mix then let it cool for 15 minutes.
Step 11:
Beat the eggs, then whisk in the whipping and half-and-half creams.
Step 12:
Line a baking tray with parchment paper and place the pastry shell on top.
Sprinkle the cooled leeks over the bottom, followed by the cheese.
Next, pour the eggs carefully.
