Leek quiche olive oil crust (Print Version)
# Ingredients:
→ For the base dough
01 -
100g of olive oil
02 -
50g of lukewarm water
03 -
A pinch of salt
04 -
250g of flour
→ For the filling
05 -
1 egg
06 -
100ml of milk
07 -
3 or 4 stalks of leek (white parts only)
08 -
A pinch of salt
09 -
Optional: Herbs like Herbes de Provence
# Instructions:
01 -
Mix the flour, olive oil, lukewarm water, and salt together in a bowl. Knead until you get a smooth ball of dough. Add a splash of water if it feels too dry.
02 -
Roll out the dough on a floured surface, then transfer it to a tart pan. Let it chill in the fridge.
03 -
Wash the leek whites and either steam or boil them for 15-20 minutes. Slice them lengthwise into quarters and separate the layers. Let them dry off on a clean kitchen towel.
04 -
Preheat your oven to 180°C. Using a fork, poke holes in the base of the dough. Bake it for 20 minutes to precook it.
05 -
Whisk together the egg, milk, salt, and herbs. Arrange the leeks in a spiral pattern on the precooked dough. Pour the egg mixture over and bake for another 20-30 minutes until the quiche turns golden brown and set.
# Notes:
01 -
The dough uses olive oil instead of butter.
02 -
You can steam or boil the leeks depending on what you prefer.