I don’t like wasting food. So whenever I can, I try to use all the food in my fridge before it perishes. This time I found a roll of ready to use puff pastry, some crème fraîche and two leeks (I bought a whole bunch since they’re in season and therefore cheap), and they all really needed to be eaten today. I find it quite a sport to come up with ideas to combine the food into something presentable.
Since I also had a couple of eggs and found a forgotten piece of Gruyère in the back of the fridge, this was kind of a no-brainer. Leek and Gruyère quiche it was going to be. Easy and fast, and it turned out absolutely delicious. To mask the fact that it was born out of thriftiness, I decorated it with a grid made of dough. Looks pretty fancy like this, doesn’t?
If you don’t have the exact ingredients, don’t worry. This quiche is very forgiving. You can easily substitute the leek with another vegetable, the Gruyère with another cheese, or skip the crème fraîche.
- 1 roll of ready to use puff pastry
- 2 leeks, sliced in rings
- 4 eggs
- 2 tbsp of crème fraîche
- 75 gr (3/4 cup) of grated cheese (I used Gruyère)
- Salt & pepper
- Preheat the oven to 200 C (392 F)
- Grease a quiche form and line with the puff pastry
- Cut off the extra pastry around the edges (you can use it for decoration)
- Divide the leeks over the pastry
- Whisk the eggs and keep a little bit (about 1 tbsp) apart
- Whisk in the crème fraîche and the grated cheese, season with salt & pepper
- Pour the mixture over the quiche
- Slice the leftover pastry in long stripes and make a grid on top of the quiche
- Brush the pastry with egg (the tbsp you've held apart)
- Bake for 30 minutes