Leek and Onion Quiche | Ottolenghi’s Plenty More

Quiche is popular with take-out menus. My favorite recipe of all times is the membrillo and stilton quiche which I posted quite some time ago. The combination of the sweetness of membrillo (quince paste) and the sharp blue cheese in the quiche creates a satisfying drama in your mouth. It’s most unforgettable; it’s the gold standard. Besides, it’s the inspiration behind the leek and onion quiche. Needless to say, some of the incredible ingredients, such as quince, are hard to source in the best of times. Well, I count my blessings. I have puff pastry, leek, onion and cheddar on hand. Can I make a quiche with everyday ingredients that’s equally satisfying? It’s a tall order.

I have the last puff pastry in the freezer from the Christmas season. Without having to make the pastry shell, the quiche is so much easier to put together. To start, I blind bake the pastry shell according to the manufacturer’s instructions (Trader Joe’s).

Knowing that it’s a tough act to follow if the goal is to make a delectable and complex-flavor quiche. Caramelized onion (sauté onion in medium-high heat for 12-15 minutes) seems to be a good place to start. At the same time, softly sautéd leek is a perfect companion to the sweet onion. To top it off, I need to up the game by adding some anchovies. I learn the trick of putting salt into the cake batter in pastry application. It works wonder by contrasting sweetness with a savory element.

After preparing the filling ingredients, the last step is to put together the creamy mixture. I follow Ottolenghi’s quiche recipe in Plenty More. The mixture consists of: three eggs and 2/3 cup/ 150 ml heavy cream. I skip the crème fraîche (in this case, you might need to add more heavy cream) which I don’t have on hand. In troubled times, I’ve opted to keep things simple. One fundamental ratio to remember for the custard: egg to cream at 1:2, or 3 eggs (150g) to 300 ml of cream. All will be good!

In the end, I’m pleasantly surprised by how satisfying the leek and onion quiche is. Serendipity when I most needed it!

Print Recipe

Leek and Onion Quiche

Serves: 6

Ingredients

• QUICHE FILLINGS:
• 1 large onion, sliced and carmarelized
• 1½ tbsp olive oil
• 2 stalk of cleaned leek, sautéd
• anchovies, to taste
• 250g/9oz best-quality shortcrust pastry
• plain flour, for dusting
• 200g/7oz cheddar, crumbled
• 1/2 cup of olives, halved
• QUICHE CREAM BASE:
• 3 free-range eggs
• 150ml/5fl oz double cream
• 150ml/5fl oz crème fraîche
• salt and freshly ground black pepper

Instructions

1

Preheat the oven to 425°F/ 220°C.

2

Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24-cm/ 9½-inch quiche tin. When lining. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.

3

Reduce the oven temperature to 375°F/ 190°C. Line the pastry case with baking parchment, fill with baking beans and cook for 25 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown.

4

Spread the leek and onion fillings over the pastry base, dot the cheddar between, and sprinkle olives all over.

5

Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the leek and onion fillings, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature.

Notes

Adapted from Plenty More by Yotam Ottolenghi