Quiche Lorraine with Leeks is a tasty and straightforward tart made where leeks reign. It is made quickly, and you don’t need many ingredients. Try it, and you will find that you will do it more often.
How to choose the best ingredients for Quiche Lorraine with Leeks
Philadelphia cream cheese/ Creme fraiche/ Sour cream: the original stuffing for the tarts was based on sour cream and eggs. However, I tried to spice it up by adding a creamy Philadelphia cheese, sour cream, and a creme fraiche which is also a kind of sour cream. If you do not have one ingredient, you can replace it with the same capacity. However, this combination is best for the creamy texture of the filling.
Leek: we use practically the entire leeks for tarting. So I only cut it off at the point where the leeks spread over the leaf.
Eggs: eggs I choose fresh, large. If you have small eggs, take one more.
Grated cheese: I recommend grated cheese with a spicy flavor to slightly emphasize the taste of the leeks.
Tips and tricks
- You can freeze the unused parts of the leek and use them to add to the soup.
- You can refrigerate the grated dough for up to 2 days and freeze it for up to several months.
Quiche Lorraine with Leeks
Shortbread for tarts
- 1 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tsp salt
- 170 gr chilled butter
- 1/2 cup very cold water
Stuffing on tarts with a diameter of 24 cm
- 2 eggs
- 200 gr Philadelphia cream cheese
- 100 gr creme fraiche
- 100 gr sour cream
- 60 gr grated cheese
- 250 gr leek, finely chopped
- 2 tbsp butter
- Salt, pepper
- 1/3 tsp Allspace
- 1/3 tsp Nutmeg
Shortbread for tarts:
- Put the sifted flour and butter on the counter.
- Chop the butter and flour into small pieces. I use a special dough knife for this, and it can be a shortcrust dough shredder or a regular kitchen knife with a broader blade. The dough shredder and dough knife are held from the top and are therefore more convenient, but you can also do it with an ordinary kitchen knife.
- As soon as the flour is chopped with butter, add a little water and knead into a uniform dough. It's good that the water is freezing so that the dough is substantial and elastic.
- When the dough is ready, divide it into two equal parts.
- Before baking, put the dough in the refrigerator for at least 30 minutes.
- After thirty minutes, we rolled the dough into a circle about 2.5 cm (1 inch) larger than a tart tin.
- Prepare a form for the tare – brush generously with butter and sprinkle the flour.
- Put the rolled-out dough on the roller and put it into the mold. We try to place them centrally so that there is more or less the same amount of dough on both sides. Then, we formed the edges of the dough that were longer than the mold's diameter.
- Then prick the dough with a fork.
- I use ceramic balls for baking shortcrust pastry, and you can use beans when you don't have such balls.
- I put baking paper on the baking tin and poured out the balls or beans. We make sure that they are evenly distributed, especially at the edges. The balls have the task of pressing the bend so that they do not fall. This is an essential element when baking the bottom of the tart.
- Preheat the oven to a temperature of 230 degrees C / 450 degrees F / Gas mark 8
- Bake for about 10-15 minutes
Stuffing on tarts:
- Fry the cut pieces of leek in butter, and season with salt and pepper. We add nutmeg and allspice.
- As the leek softens, it means that it is perfect for stuffing.
- Mix the Philadelphia cheese and the cream with the egg to be combined, add the egg, and continue to stir.
- Add cooled leeks and mix.
- Add grated cheese. Mix everything and pour it into the previously prepared bottom for the tart.
- Bake for 30 minutes at 180 degrees C / 350 degrees F / Gas mark 4