Leek Quiche Recipe
This article was published before 2022, therefore before the rise of generative AI. Some information may now be outdated. The period drawings and visuals shown here were created without the assistance of artificial intelligence.
Being a big fan of a good quiche Lorraine myself, I naturally turned to this recipe for my culinary experiments!
Indeed, what better than this dish, which opens up so many possibilities, to allow oneself some freedom.
The arsenal:
- 1 leek
- 3 onions
- 3 eggs
- 100 grams of bacon bits
- 50 g of grated Gruyère or the like (Parmesan, for example)
- 60 cl of light crème fraîche
- 20 cl of milk
- one puff pastry sheet
- 150 to 200 g of sliced mushrooms (button mushrooms or otherwise!)
- Salt + pepper + nutmeg.
The theater of operations:
- an oven
- hot plates
- a mixing bowl + a frying pan + an oven dish
Good, are you ready? Then let’s fire (the oven) away!
Chapter 1! The bed of the deceased!
Before starting the massacre of the innocent vegetables, prepare their laying out (note: no need for beer, it’s just a pun)! Unwrap and spread your puff pastry on your dish, and prick it with a few fork holes. Put it in the oven on low heat and let it puff up on its own. Meanwhile, turn your attention to the second theater of operations, operation “vegetable massacre”!
Chapter 2! The massacre of the innocent vegetables!
Turn on a hotplate, and put the bacon bits and mushrooms in a sufficiently large frying pan so they can release their moisture. You can pour in the water from the mushroom can, or a little tap water, and turn the heat up high (max, or close to it, anyway).
Meanwhile, the leek and its friends the three little onions were innocently laughing at the fate reserved for their friend, the lovely puff pastry. Spare them no mercy! Remove their outer layers and slice them all into rings! Don’t cry for the onions, they didn’t deserve it. Once this carnage is done, throw their chopped remains in with their friends the bacon bits and mushrooms. You can lower the heat. Your only goal is to make them lose their stringy texture and give them that lovely melt-in-the-mouth consistency.
Chapter 3! We can breathe a sigh of relief!
The puff pastry has given enough! It needs some fresh air! Take it out of the oven. It should be nicely puffed up; let it cool down, it will deflate again.
Chapter 4! You can’t make quiche without breaking eggs!
While the pastry is returning to its pre-pregnancy shape, take the mixing bowl out of strategic reserve, and crack three eggs, beat them (they deserved it), then add the milk and the crème fraîche. Add pepper, salt and nutmeg. I sometimes add Provençal herbs. Mix well so that it becomes a liquid mixture.
Chapter 5! Small pots inside big ones!
Normally, your vegetables and bacon bits are ready. It’s time to pour them into your mixing bowl, and mix everything again, without making a mess everywhere either! Once this is done, put everything into the dish for the oven, or else the puff pastry should normally have shrunk quite a bit! If the mixture spills over the edges of the pastry, don’t worry, it happens to me regularly, but it doesn’t take away from the taste of the final result! Sprinkle with the previously grated Gruyère (or bought already grated) and put it in the oven!
Chapter 6! A well-deserved rest!
Congratulations, you have completed your mission! All that’s left is to put everything in the oven and wait about 30 to 40 minutes at medium thermostat. Simply look and check that the top is lightly browned, and that will be enough.
And bon appétit, of course!
(I’m looking forward to your feedback!)