120 minutes
A delightful Basque quiche made with a buttery pastry crust filled with a savory mixture of leeks and a rich egg and cream custard.
cups
teaspoons
Unsalted Butter, chilled and cut into small pieces
tablespoons
Large egg, lightly beaten
each
tablespoons
Egg White, lightly beaten
each
Leek, trimmed, washed, and cut into 2-inch-long pieces
0 lb
to taste
Large Eggs, lightly beaten
each
cups
1. Prepare the Pastry Dough
Begin by combining the flour and salt in a bowl. Add the chilled butter pieces and rub them into the flour mixture using your fingertips until it resembles damp sand. Next, add the lightly beaten egg and mix well. If the dough feels too dry, add milk a tablespoon at a time until it forms a soft ball. Wrap this dough in plastic wrap and refrigerate for an hour.
2. Pre-bake the Pastry
While the dough is chilling, grease an 11-inch tart pan or flan mold. After the dough has rested, flatten it into pieces and press them into the pan, smoothing the seams to create an even crust. Brush the dough with lightly beaten egg white and prick it all over with a fork to prevent bubbling. Preheat your oven to 350°F (175°C) and bake the pastry for about 20 minutes, or until it is lightly colored.
3. Prepare the Leek Filling
To prepare the filling, boil the leeks in salted water until they are soft, which should take about 10 minutes. Drain them well, chop them finely in a food processor, and then drain them again to remove any excess water.
4. Prepare the Custard
In a bowl, lightly beat the eggs, then beat in the heavy cream. Stir in the chopped leeks and add salt to taste.
5. Bake the Quiche
Pour the leek mixture into the pre-baked crust. Place it back in the oven and bake for 40 to 45 minutes, or until the filling is set and the top is golden. Serve hot, and enjoy the rich, savory flavors of this Basque Country specialty.
This is the mother of all quiches, traditionally made with bacon (lardons) and Gruyère cheese. Remove the leeks from the Basque recipe and replace them with crisped bacon and swap the cheese for Gruyère.
. Swap the traditional cheese, such as Gruyère or Emmental, for a smoked cheese like smoked Gouda to add a different depth of flavor. . Use a blue cheese like Roquefort or Gorgonzola for a tangy kick.
Replace leeks with spinach (frozen and thawed or fresh and wilted), and use feta cheese for a tangy twist. You could add some dill and lemon zest for additional Greek-inspired flavor.
. Incorporate fresh thyme, rosemary, or tarragon to the leek mixture for an aromatic twist. . If you prefer a more subtle hint of herbs, try adding chervil or parsley.
Use a variety of mushrooms (like cremini, shiitake, or portobello) sautéed until browned in place of the leeks, and Swiss cheese to create a rich and earthy quiche.
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