KACHEN #21 (Winter 2019) English edition

SEASONAL VEGETABLE
LEEK QUICHE WITH FETA,
DRIED TOMATOES
& PINE NUTS
1 quiche (form 12 x 30 cm)
40 minutes
30 + 45 minutes
For the dough
› 230 g flour
› 1 tsp salt
› 1 egg
› 150 g butter
› flour, to work with
› butter, to grease form
For the topping
› 2 leeks
› 1 garlic clove
› 2 tbsp butter
› 80 g dried tomatoes, steeped in oil
› 200 g feta cheese
› 4 eggs
› 100 g crème fraîche
› 80 g parmesan cheese
› 200 ml cream
› salt
› milled pepper
› 1 tbsp dried thyme
› 50 g pine nuts
Preheat oven to 180°C (fan). Butter the quiche form.
1 For the dough, combine flour with salt, heap onto a
work surface, make a depression in the middle, crack egg
into depression and distribute butter in flakes around the
dip. With your hands, knead quickly to a smooth dough,
form into a ball, wrap in cling film and place in fridge for
30 minutes.
2 For the topping, halve leeks, clean, wash and cut into
strips. Peel garlic and chop finely. Sweat garlic and leek
in hot butter for 1-2 minutes without letting them colour.
Let any liquid evaporate and put pan aside.
3 Roughly chop tomatoes. Cube feta.
4 For the broth, whisk eggs with crème fraîche, parmesan
and cream and season with salt, pepper and thyme.
5 Roll out dough on floury work surface until slightly larger
than form and place into form making sure to create
a border. Distribute vegetables and feta onto dough,
pour broth over top and add pine nuts.
Bake in oven for approx. 45 minutes until golden brown.
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KACHEN No.21 | WINTER 19