Leek and courgette quiche
Summary
Looking for a game-changer in your kitchen repertoire? Leek and Courgette Quiche is your answer! This isn’t your run-of-the-mill dish. With its creamy interior and crispy crust, you’re in for a treat. Let’s get to the delicious details.
Ingredients
- 2 medium-sized leeks, chopped to tiny bits (weighing about 200g if you want to get technical).
- 2 courgettes, better known as zucchinis in some parts (roughly 300g), sliced thin.
- 4 of the largest eggs you can find.
- A generous cup (240ml) of the richest heavy cream.
- A handful (or a cup, about 100g) of grated cheddar cheese.
- A pinch or 1/2 tsp (2.5ml) of salt.
- A light sprinkle, or 1/4 tsp (1.25ml) of black pepper.
- One sheet of that delightful shortcrust pastry – homemade if you’re feeling fancy, or store-bought if you’re pressed for time.
- A dash or 1 tbsp (15ml) of olive oil.
- 2 garlic cloves, minced up real good.
The Grand Finale Time (Preparation and Cooking): Roughly 1 hour and 10 minutes.
Who’s Coming Over? This quiche can impress up to 6 folks!
The Health Bits (Nutritional Facts Per Serving)
- Calories: 310
- Protein: 12g
- Carbs: 20g
- Fibre: 2g
- Sugars: 3g
- Fats: 20g
- The creamy saturated fat: 9g
- Cholesterol: 160mg.
- Sodium: 320mg
Let’s Cook! (Instructions)
- Warm up the oven to 375°F (190°C). It’s about to get baking in here!
- Flour your counter, and give that shortcrust pastry a good roll. Once it’s behaving, put it into a 9-inch pie dish or tart tin.
- Take a fork and give the pastry some light pokes at the bottom.
- Get that skillet out! Medium heat is perfect. Pour in the olive oil and throw in the leeks. Cook ’em till they’re a little soft, about 7 minutes.
- Courgettes and garlic, they’re next! In the skillet for 5 minutes with the leeks.
- A pinch of salt and sprinkle of pepper to season. Remove from the heat, and let’s get mixing.
- Mix the eggs, cream, and half of that yummy cheddar in a bowl.
- Veggies go on the pastry first, then pour over the eggy mix.
- Top it all off with the leftover cheddar. Yum!
- Into the oven she goes! 35-40 minutes should do the trick. You’re aiming for golden perfection.
- Let your masterpiece cool a tad, then slice up and serve.
Tips
- Blind bake your pastry for 10 minutes for that perfect crust.
- If it’s getting too tan, cover the quiche with some foil.
- Mix things up and grate a courgette instead of slicing.
Serving Suggestions
- Fresh green salad on the side? Always a win with Leek and Courgette Quiche.
- A little dollop of sour cream or yogurt? Heaven.
- Spice it up with some chili flakes or hot sauce.
- Ideal for brunch or a light dinner. Pair with your fave cold drink.
So, what are you waiting for? That quiche won’t make itself! Enjoy the Leek and Courgette Quiche magic. Happy cooking!
FAQS
1. What’s the primary flavor profile of the Leek and Courgette Quiche?
The quiche combines the mild, onion-like taste of leeks with the light, slightly sweet flavor of courgettes, complemented by the creamy egg and cheese filling.
2. Can I make the quiche crust from scratch?
Absolutely! While the recipe uses store-bought pastry for convenience, you can make your own shortcrust pastry from scratch if you prefer.
3. Is this recipe suitable for vegetarians?
Yes, the Leek and Courgette Quiche recipe is completely vegetarian.
4. How long can I store the quiche in the refrigerator?
The quiche can be stored in an airtight container for up to 3-4 days in the refrigerator.
5. Can the quiche be frozen for later use?
Certainly! Once baked and cooled, you can freeze the quiche for up to a month. Just be sure to wrap it well to prevent freezer burn.
6. I’m not a fan of cheddar; can I use another cheese?
Of course! Feel free to substitute cheddar with other cheeses like mozzarella, feta, or even goat cheese.
7. How do I know when my quiche is perfectly baked?
The quiche is done when the filling is set, and the top is golden brown. You can also insert a knife into the center; if it comes out clean, your quiche is ready.
8. Can I add other vegetables to the quiche?
Yes, while leek and courgette are the main vegetables, you can always add bell peppers, tomatoes, or even spinach for more variety.
9. I’m on a gluten-free diet. How can I modify this recipe?
For a gluten-free version, you can use a gluten-free crust, or opt for a crustless quiche by simply omitting the pastry.
10. Is this quiche suitable for breakfast?
While the categories suggested lunch, dinner, and snacks, there’s no reason you can’t enjoy this delicious quiche for breakfast too!
LEEK AND COURGETTE QUICHE
Nutritions
Ingredients
- 2 medium-sized leeks chopped to tiny bits (weighing about 200g if you want to get technical).
- 2 courgettes better known as zucchinis in some parts (roughly 300g), sliced thin.
- 4 of the largest eggs you can find.
- A generous cup 240ml of the richest heavy cream.
- A handful or a cup, about 100g of grated cheddar cheese.
- A pinch or 1/2 tsp 2.5ml of salt.
- A light sprinkle or 1/4 tsp (1.25ml) of black pepper.
- One sheet of that delightful shortcrust pastry – homemade if you’re feeling fancy or store-bought if you’re pressed for time.
- A dash or 1 tbsp 15ml of olive oil.
- 2 garlic cloves minced up real good.
Instructions
- Warm up the oven to 375°F (190°C). It’s about to get baking in here!
- Flour your counter, and give that shortcrust pastry a good roll. Once it’s behaving, put it into a 9-inch pie dish or tart tin.
- Take a fork and give the pastry some light pokes at the bottom.
- Get that skillet out! Medium heat is perfect. Pour in the olive oil and throw in the leeks. Cook ’em till they’re a little soft, about 7 minutes.
- Courgettes and garlic, they’re next! In the skillet for 5 minutes with the leeks.
- A pinch of salt and sprinkle of pepper to season. Remove from the heat, and let’s get mixing.
- Mix the eggs, cream, and half of that yummy cheddar in a bowl.
- Veggies go on the pastry first, then pour over the eggy mix.
- Top it all off with the leftover cheddar. Yum!
- Into the oven she goes! 35-40 minutes should do the trick. You’re aiming for golden perfection.
Notes
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