:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/73UTEiCxw7lkV79RsHqH/2420be6d7dd32f7c7f0c6b57fd9e36.png "Leek quiche vegetarian recipe")
Source: ALLEKO for iStockPhotos
Leek quiche vegetarian recipe
I discovered this recipe during my search for meat-free alternatives. You'll find that this leek quiche doesn't lack the hearty taste of meaty versions. It's easy to make and ideal for a healthy lunch or dinner and is easy to prepare in advance. That's why this recipe has been one of my favorites for years.
Ingredients
- 1 Shortcrust pastry (bought ready-made or homemade)
- 2 large Leek stalks
- 2 Garlic cloves (optional)
- 200 ml cream
- 4 large Eggs
- salt and pepper to taste
- 200 g Grated Gouda or Emmental cheese
- 1 Tablespoon olive oil
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Directions
To make the leek quiche recipe, preheat the oven to 200 degrees (fan oven 180 degrees) and line a round quiche tin with the shortcrust pastry. Prick the pastry a few times with a fork to prevent it from rising too much.
Wash the leek and cut into rings. Chop the garlic cloves if you want to add them - they give the quiche a strong aroma. Heat the olive oil in a pan and sauté the leek (and optional garlic) until soft.
Whisk the cream and eggs in a separate bowl and season with salt and pepper. I recommend using just a little salt and pepper at first and tasting again after adding the cheese to adjust the seasoning if necessary. Be creative with the seasonings - I sometimes add a little nutmeg or thyme to the egg mixture.
Stir half of the grated cheese into the egg and cream mixture, then add the leek and mix well.
Spread the mixture evenly over the shortcrust pastry in the tin and sprinkle with the remaining cheese. Bake the quiche for about 25 minutes or until golden brown and the filling is set.
Leave the vegetarian leek quiche to cool for a few minutes before removing it from the tin - this will help it to keep its shape and make it easier to serve.
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