Leek and Potato 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">2 large leeks (about 400g), cleaned and thinly sliced</li> <li class="ingredients-single-item">300g waxy potatoes (such as Charlotte or Maris Peer), thinly sliced</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 tsp fresh thyme leaves</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">100g Gruyère cheese, grated (or mature Cheddar)</li> <li class="ingredients-single-item">1/4 tsp grated nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottom tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. The cold butter is essential here – it creates steam pockets during baking that result in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the pastry or add too much water, as this will develop gluten and make your pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the pastry easier to handle and preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, prepare your filling. Melt the butter with olive oil in a large frying pan over medium-low heat. Add the sliced leeks and a pinch of salt, then cook gently for 10-12 minutes until soft but not browned. The slow cooking develops the leeks' natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the minced garlic and thyme leaves to the leeks, cooking for another 2 minutes until fragrant. Remove from heat and let cool slightly while you prepare the potatoes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the potato slices in a saucepan, cover with water, add a pinch of salt, and bring to a simmer. Cook for 5-7 minutes until just tender but not falling apart. Drain well and set aside to cool slightly. Par-cooking ensures they'll be perfectly tender in the final quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 200°C (180°C fan/gas 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 with a little overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Carefully lift the pastry over your rolling pin and drape it into the tin, gently pressing it into the corners. Don't stretch the pastry as it will shrink back during baking. Trim the excess, leaving a small overhang which you can neaten after blind baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the pastry is dry and just starting to color. The blind baking ensures your pastry base is cooked through and crisp, not soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the pastry is baking, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt and plenty of black pepper in a jug. The cream gives richness, while the milk lightens the texture of the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Reduce the oven temperature to 180°C (160°C fan/gas 4). Spread the cooled leek mixture over the base of the pastry case. Arrange the potato slices in an overlapping pattern on top, then sprinkle over two-thirds of the grated cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Carefully pour in the egg mixture, allowing it to settle between the fillings. Sprinkle the remaining cheese on top. The layering approach ensures every bite has the perfect balance of ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake for 25-30 minutes until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The quiche should be golden on top with no liquid custard visible when gently pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow the quiche to cool in the tin for at least 15 minutes before removing and serving. This resting time allows the custard to set completely and makes it easier to cut clean slices. Serve warm or at room temperature for the best flavor. </li> </ol>