- 480 gram all-purpose flour
- 1/2 teaspoon sugar
- teaspoon salt
- 140 gram cold butter + extra for coating
- 4 tablespoons ice-cold water
- 2 leeks
- 2 eggs
- 300 ml cream
- 1 goat’s cheese (180 gram)
- pepper and salt to taste
- small handful grated cheese
- optional: few slices of bacon
Kitchen equipment needed
- standmixer or knead the dough by hand
- round pie dish
- silicone kitchen brush
- parchment paper
- blind baking beans
- cutting board & chef’s knife
- medium-sized bowl
Preparation — 30 minutes + waiting time
Start preparing the pie crust. COMBINE flour, salt and sugar. SLICE the butter into small cubes and add them little by little. The dough will look crumbled, that means you’re going in the right direction! ADD the ice water, little by little, until it forms a dough ball. WRAP the dough ball in cling film and place in the fridge for about an hour.
Meanwhile FILL a medium-sized pan with water and salt and bring to a boil. TRIM the ends of the green beans and COOK them for a few minutes. Meanwhile PEEL the carrots and chop them into slices. REMOVE the beans from the water using a skimmer and COOK the carrot slices in the same water for a few minutes. RINSE the bell pepper, remove the seeds and CHOP into large pieces.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the pie form with butter and dust a bit of flour on your work surface and rolling-pin. ROLL out the dough and transfer to the pie form. POKE small holes in the bottom using a fork. PLACE a sheet of parchment paper on the bottom of the pie crust and place the blind baking beans on top. This will maintain the pie crust’ shape during baking. BAKE the pie crust in about 20 to 25 minutes, or until golden brown.
Finishing the leek and goat’s cheese quiche — 35 minutes
Meanwhile REMOVE the outer leaves, the ends and the green parts of the leeks. CHOP the leek into pieces of about 1 cm (0.4 inch), place them in a colander and rinse them.
COMBINE cream and eggs and SEASON with pepper and salt. DIVIDE half of the goat’s cheese into slices and the other half into pieces. REMOVE the blind baking beans and parchment paper from the pie crust. ADD the leek pieces to the crust and CRUMBLE the pieces of goat’s cheese in between the leek rolls. POUR the cream mixture onto the pie crust. DIVIDE the goat’s cheese slices and bacon slices on top. FINISH with a bit of grated cheese and BAKE in the oven for about 30 minutes. Exact baking time depends on the oven. Enjoy!