60 minutes
A savory pastry featuring tender leeks and Gruyère cheese in a creamy custard, baked in a crisp crust.
Leek, cleaned and thinly sliced
0 oz
Extra Virgin Olive Oil, for cooking
tablespoons
Butter, optional, for richer flavor
tablespoons
Salt, to taste
teaspoons
Whole Wheat Yeasted Olive Oil Crust, pre-baked
each
Egg Yolks, whisked
each
Eggs, whisked
each
Milk, combined with eggs
cups
Gruyère Cheese, grated
cups
Ground Black Pepper, freshly ground
teaspoons
1. Prepare the Leeks
Clean the leeks thoroughly to remove any hidden grit, and then slice them thinly, using just the white and light green parts. Cook them covered in a skillet with a dash of salt and a generous drizzle of extra virgin olive oil, or a mix of olive oil and butter for a richer flavor, until tender but not browned.
2. Pre-bake the Crust
Preheat the oven and lightly brush the whole wheat yeasted olive oil crust with oil. Let it pre-bake for about 10 minutes to achieve a crisp base.
3. Make the Custard
Whisk together two egg yolks and one whole egg with the milk. Season the mixture with a pinch of salt and a twist of freshly ground black pepper.
4. Assemble the Quiche
Spread the softened leeks evenly over the bottom of the crust, sprinkle the grated Gruyère cheese over the leeks, and then gently pour the custard mixture over the leeks and cheese.
5. Bake the Quiche
Bake the quiche in the oven for about 30 minutes, or until it's set and begins to turn golden on top.
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