Leek and Cheese Quiche

If you’re looking for a simple and delicious savory tart, this creamy leek and cheese quiche is just the right choice. The buttery crust combined with the flavorful filling is simply irresistible. This quiche is perfect for dinner and pairs beautifully with a good glass of Sauvignon Riserva “Greel”.

Ingredients for 1 Quiche

	For the quiche dough
150 g	type 00 flour
100 g	whole wheat flour
125 g	cold butter
1/2 tsp	salt
4 tbsp	cold water
	Fot the filling
150 g	cheese
450 g	leek
1 tbsp	seed oil
30 g	butter
150 g	mascarpone
3	eggs
1/2 tsp	nutmeg
100 g	fresh cream
	salt
	pepper
	Also
	Chives (optional)

Wine recommendation

Sauvignon "Greel" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

For the quiche dough
Combine the type 00 flour and whole wheat flour on a work surface and form a well in the center. Cut the butter into cubes and add it to the well along with the salt. Gently work the butter into the flour with your fingertips. Add the cold water and knead everything into a smooth, homogenous dough. If needed, add a little more cold water. Shape the dough into a ball and roll it out between two sheets of parchment paper into a circle about 30 cm in diameter. Transfer the rolled-out dough into a tart pan (22 cm) with a removable base or ring, pressing it into the bottom and sides. Chill in the refrigerator. Preheat the oven to 180°C (fan-assisted).

For the filling
Cut the cheese into cubes and set aside. Trim the leek and cut into slices about 1 cm thick. Place the leek slices in a colander and rinse thoroughly under cold water. Drain well. Heat the oil and butter in a pan until the butter is melted. Add the leek and sauté over high heat for 5–6 minutes, seasoning with salt and stirring occasionally. Remove from heat and let cool. Meanwhile, in a bowl, whisk together the mascarpone, eggs, nutmeg, cream, salt, and pepper. Fold in the cooked leek and cheese cubes.

Finishing
Pour the leek and egg mixture into the prepared dough shell, spread evenly, and bake at 180°C for approx. 40 minutes. Remove from the oven, let rest for 10 minutes, sprinkle with chopped chives, and serve. Best enjoyed with a glass of Sauvignon Riserva “Greel” from Cantina Bozen.

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