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Leek & comte quiche

One leek & comte quiche cut into slices

Leek & comte quiche

Name: Leek & comte quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Ingredients: 50g butter; 1 tbsp olive oil; 500g leeks halved and finely sliced; 4 shallots finely sliced; small handful of thyme sprigs leaves picked, plus extra to serve; 180g comté or vegetarian alternative, finely grated; 4 eggs beaten; 200ml double cream; salad to serve (optional); 200g plain flour; 100g butter; 20g parmesan or vegetarian alternative, finely grated; small handful of thyme sprigs leaves picked

Ailsa Burt

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 1 hr

plus chilling and cooling

A star rating of 4.8 out of 5.22 ratingsRate

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Serve quiche at your next get-together. Quiche is a classic retro favourite – and this one is packed with rich comté and aromatic thyme

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

50g butter
1 tbsp olive oil
500g leeks

halved and finely sliced
4 shallots

finely sliced
small handful of thyme sprigs

leaves picked, plus extra to serve
180g comté

or vegetarian alternative, finely grated
4 eggs

beaten
200ml double cream
salad

to serve (optional)

For the pastry

200g plain flour
100g butter
20g parmesan

or vegetarian alternative, finely grated
small handful of thyme sprigs

leaves picked

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Nutrition: Per serving (10)

kcal424
fat33g
saturates20g
carbs18g
sugars2g
fibre3g
protein12g
salt0.57g

Method

step 1

For the pastry, tip the flour, butter, parmesan and thyme leaves into a food processor, and blitz to fine crumbs. (Or, tip into a bowl and rub together using your fingertips.) Pour 2 tbsp water into the food processor and blitz (or stir in) until the mixture is starting to clump together. Add a splash more water if needed, 1 tsp at a time, to bring it together. Form into a ball using your hands, then flatten into a rough disc. Cover and chill for at least 30 mins. Will keep chilled for up to two days.
step 2

Roll the pastry out on a lightly floured surface into a 25-30cm circle that’s about ½cm thick. Use to line a 20cm fluted tin, pressing it into the base and up the side, leaving any excess pastry overhanging the rim. Chill for at least 30 mins or up to 1 hr.
step 3

Meanwhile, for the filling, heat the butter and oil in a frying pan over a medium heat and cook the leeks, shallots and thyme with a pinch of salt for 30 mins until completely soft and slightly caramelised. Spread out on a plate to cool. Tip the grated cheese into a jug, and whisk in the eggs and cream. Season well, then mix in the cooled leeks.
step 4

Heat the oven to 200C/180C fan/gas 6. Scrunch up a piece of baking parchment and use it to line the chilled pastry base. Fill with baking beans and bake for 15-20 mins until the base is golden and lightly sandy to the touch. Remove the baking beans and parchment and prick the base all over using a fork. Bake for 5-10 mins more until golden brown.
step 5

Put the pastry case on a baking tray and reduce the oven to 190C/ 170C fan/gas 5. Carefully pour in the filling and bake for 25-30 mins until golden with a slightly wobble in the middle. Leave to cool for 20 mins. Scatter over some thyme leaves and slice to serve.

Recipe tip

If you don’t want to make your own pastry, you can use a sheet of shop-bought shortcrust pastry.

Recipe from Good Food magazine, December 2024

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A star rating of 4.8 out of 5.22 ratings

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