Foodedo recipe
Leek and Cheddar Quiche with Buttered New Potatoes and Green Salad
A classic leek and Cheddar quiche in crisp shortcrust pastry, served with buttered new potatoes and a simple dressed green salad for an easy lunch or light dinner.
Ingredients
19 items
- 320 gready-rolled shortcrust pastryall-butter if possible; kept chilled
- 20 gbutter
- 450 gleeksabout 2 medium; trimmed, halved lengthways, well washed and thinly sliced
- 4eggsmedium
- 200 mldouble cream
- 150 mlwhole milk
- 1 tspDijon mustard
- 180 gmature Cheddarcoarsely grated
- to tastefine saltplus extra for the potato water
- to tasteblack pepper
- 750 gnew potatoesscrubbed; halve any large ones
- 20 gbutter
- 2 tbspflat-leaf parsleyfinely chopped
- 120 gmixed salad leaves
- ½cucumbermedium, sliced
- 200 gcherry tomatoeshalved
- 2 tbspextra-virgin olive oil
- 1 tbspwhite wine vinegar
- ½ tspDijon mustard
Recipe notes (3)
- Note: Prep time includes the 10 minutes needed to chill the lined pastry before blind baking.
- Note: If your leeks are gritty, wash them well after halving and slicing, then dry them thoroughly so the filling does not become watery.
- Note: Cool leftovers, cover and refrigerate within 2 hours. Eat within 2 days. The quiche can be served cold for lunch or reheated until piping hot.
Method
8 steps
Step 1. Preheat the oven to 200°C. Unroll the pastry and use it to line a 23cm loose-bottomed tart tin, pressing it well into the corners. Trim any large overhang, leaving a slight lip to allow for shrinkage, then prick the base lightly with a fork. Chill the lined tin for 10 minutes while the oven finishes heating.
Step 2. Line the pastry case with a sheet of baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then carefully lift out the paper and weights. Return the case to the oven for 6 to 8 minutes more, until the base looks dry and lightly golden. Turn the oven down to 180°C.
Step 3. While the pastry bakes, melt the 20g butter for the filling in a large frying pan over a medium-low heat. Add the leeks with a small pinch of salt and cook for 10 to 12 minutes, stirring now and then, until completely softened. They should not brown. If there is any liquid left in the pan, cook for 1 to 2 minutes more to evaporate it, then take off the heat and leave to cool for 5 minutes.
Step 4. In a large bowl, whisk together the eggs, double cream, milk and 1 teaspoon Dijon mustard. Stir in about three-quarters of the grated Cheddar. Season with a small pinch of salt and a good grinding of black pepper; the cheese is already salty, so season lightly. Stir in the cooled leeks.
Step 5. Set the tart tin on a baking tray. Scatter the remaining Cheddar over the base of the pastry case, then pour in the leek custard. Bake for 30 to 35 minutes at 180°C, until the filling is set around the edges and only has the slightest wobble in the centre when gently shaken. Rest the quiche in the tin for 15 minutes before slicing so it firms up and cuts neatly.
Step 6. While the quiche bakes, put the new potatoes into a pan of cold water, add salt, bring to the boil and simmer for 15 to 18 minutes until tender to the point of a knife. Drain well, return them to the hot pan for 30 seconds to steam-dry, then toss with the 20g butter and the chopped parsley. Season with black pepper and a little more salt if needed. Cover to keep warm.
Step 7. For the salad dressing, whisk together the olive oil, white wine vinegar and 1/2 teaspoon Dijon mustard with a pinch of salt and black pepper. Put the salad leaves, cucumber and cherry tomatoes in a large bowl. Toss with the dressing just before serving so the leaves stay crisp.
Step 8. Lift the rested quiche from the tin and cut into 4 wedges. Serve with the buttered new potatoes and the dressed green salad.