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Comté, thyme and leek quiche

Name: Comté, thyme and leek quiche recipe
Yield: 8
Ingredients: 100g unsalted butter, chopped; 2 tbs extra virgin olive oil; 2 leeks, thinly sliced; 2 onions, thinly sliced; 1/4 cup thyme leaves; 150g Comté cheese (French hard cheese), coarsely grated; 4 eggs, lightly beaten; 1 cup (250ml) pure (thin) cream; Watercress, to serve; 1 2/3 cups (250g) plain flour; 100g cold unsalted butter, chopped; 1 egg yolk; 1 tbs apple cider vinegar

1 rating

https://healthimprovements.info/recipes/comte-thyme-leek-quiche-recipe/d59eji0f

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by Phoebe Wood

Feb 15, 2020

Homemade flaky pastry shines in this impressive cheesy vegetable quiche recipe, but you can substitute store-bought frozen shortcrust pastry and it will be just as delicious, in a fraction of the time.

100g unsalted butter, chopped
2 tbs extra virgin olive oil
2 leeks, thinly sliced
2 onions, thinly sliced
1/4 cup thyme leaves
150g Comté cheese (French hard cheese), coarsely grated
4 eggs, lightly beaten
1 cup (250ml) pure (thin) cream
Watercress, to serve

Flaky pastry

1 2/3 cups (250g) plain flour
100g cold unsalted butter, chopped
1 egg yolk
1 tbs apple cider vinegar

Method

1.

For the pastry, place flour and a pinch of salt flakes in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.
2.

Meanwhile, melt butter and oil together in a medium non-stick frypan over medium-low heat. Add leek, onion and 1 tsp salt flakes. Cook, stirring occasionally, for 30 minutes or until very soft and lightly caramelised. Stir in thyme leaves and season with pepper. Set aside to cool to room temperature.
3.

Preheat oven to 200°C. Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted quiche dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
4.

Reduce oven to 160°C. Place leek and onion mixture in a bowl with Comté, eggs and cream, and season. Mix to combine, then pour over pastry base. Bake for 35-40 minutes until set all over. Cool to room temperature. Scatter with watercress and freshly ground black pepper to serve.