Leek and Gruyère Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 medium leeks (about 400g), white and light green parts only</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">175g Gruyère cheese, grated (or Emmental or Swiss cheese)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour and salt in a large bowl and add the cubed cold butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold ingredients and handling minimally helps create a flaky texture by keeping the butter in small pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. The dough should hold when pressed but shouldn't feel sticky. Form into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the leeks. Cut them in half lengthwise, wash thoroughly to remove any grit between the layers, then slice thinly. Heat the butter and oil in a large frying pan over medium-low heat. Add the leeks and cook gently for 15-20 minutes until they're soft but not browned. Add the minced garlic and thyme in the last 2 minutes of cooking. Set aside to cool completely. Precooking the leeks removes excess moisture that would otherwise make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Roll out the chilled pastry on a lightly floured surface until it's about 3-4mm thick and large enough to line your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin. Gently press it into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5-7 minutes until the base is lightly golden but not fully baked. Lower the oven temperature to 170°C (150°C fan/gas mark 3). Blind baking creates a barrier that prevents the wet filling from making the crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs, double cream, and milk until well combined. Stir in two-thirds of the grated Gruyère, the nutmeg, salt, and pepper. The fat content in the double cream and whole milk creates a velvety, rich custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cooled leek mixture evenly over the base of the partially baked pastry case. Pour the egg mixture carefully over the leeks, then sprinkle the remaining Gruyère on top. The cheese on top will create a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center when gently shaken. The quiche will continue to set as it cools. If the top is browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for about 10 minutes before removing. This resting period helps the custard set completely and makes the quiche easier to slice. Serve warm or at room temperature for the best flavor. Your Leek and Gruyère Quiche can be stored in the refrigerator for up to 3 days and gently reheated in a moderate oven.</li></ol>