Brie & Leek Quiche
Delicious vegetarian quiche with leek, onion, brie and fresh sage
Servings 6 +
Calories 513kcal
Ingredients
For the pastry
- 100 g Butter or baking spread cold
- 200 g Plain flour
- 1 Egg large
- A pinch of Salt
For the filling
- ½ tbsp Vegetable oil
- 1 White onion small, diced
- 2 Leeks chopped
- ¼ tsp Nutmeg
- 6 leaves Fresh sage
- 175 ml Single cream
- 3 Eggs medium
- 2 tbsp Italian grated hard cheese I used a vegetarian Pecorino
- A pinch of Salt
For decoration
- 200 g Brie
- 2-3 leaves Fresh sage finely chopped
Instructions
- To make the pastry, place the flour and salt into a mixing bowl, then add the butter
- Using your fingers, rub the butter into the flour until it resembles breadcrumbs. You can also do this in a food processor
- Add the egg and mix until a dough is formed. Wrap the dough in cling film and chill in the fridge for 30 minutes
- Meanwhile, pre-heat your oven to 180C Fan/Gas Mark 6. Cook the leeks and onion in a pan on a medium heat along with the vegetable oil and nutmeg. Once the onions and leeks are soft, take them off the heat and set aside to cool
- Roll out the pastry on a floured surface. Place it into an 9" loose bottomed tart tin and trim the edges, then prick the bottom all over with a fork
- Cover the pastry with baking paper (scrunch the paper up first to make it easier) then add baking beans (or dried rice or beans). Bake the pastry for 15 minutes, then remove the baking paper and beans, and bake for a further 10 minutes
- In a food processor blitz the cooked onions and leeks along with the single cream, eggs, Italian grated hard cheese, fresh sage and salt
- Pour the filling into the pastry case, then arrange the brie slices on top
- Sprinkle some chopped up fresh sage on top, then bake the quiche for 35-40 minutes or until golden brown and set
- Serve warm or allow to cool and store in the fridge for 3-4 days
Notes
- You can use butter, or a baking spread like Stork, to make the pastry.
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 513kcal | Carbohydrates: 33g | Protein: 16g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 403mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1579IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 3mg
