Roquefort and Leek Quiche

No.85

S4DSC_0637

Julia Child was a great quiche maker. If you google after her quiche recipe, you will get many hits. The most famous one is the bacon and leek quiche or the leek and mushroom one, and many food bloggers have recreated it after her original recipe or with their own interpretation. Although I agree she was a great cooking icon, because I try to avoid bacon and somehow I don’t like mushroom in a quiche (I LOVE it on a pizza!) I replaced some ingredients and changed to make my version, Roquefort and Leek Quiche.

Roquefort cheese is a polarizing food. It has its opinion, famously strong and stubborn. You may love it or you may hate it. If there was a food content rating system, I agree this blue cheese quiche will probably not qualify to get “G – GENERALLY SUITABLE FOR ALL AGES” rating , but if you like its character and enjoy its eccentricity of Roquefort cheese, you will like this quiche. You are welcome to try.

Roquefort and Leek Quiche  (tarte plate 21cm)

* Pate Brisee * 
Flour    300g
Salt           5g
Unsalted butter  150g
Egg             1
Ice water    200cc

* Filling part *
Roquefort cheese     80-100g
Leek      450g
Gruyele or Emmental cheese   80g
Butter     20g
Salt, pepper

* Appaleil *
Milk       350 – 400cc
Double cream (matfløte)  150 – 200cc
Egg      2
Egg yolks   2
Salt and Pepper

————

1.  Begin making Pate Brisee (pastry case) by sifting flour and salt together into a bowl. Cut butter into small pieces and add. You try to “spherify” the butter and try to coat the small balls with the flour. I think it is best not to use your hands as butter starts to melt with your body temperature, so use a metal fork or knife. Add egg and 1 table spoon of ice water. Mix and try to bring the dough together with your fork/knife. Add more water and mix. You may not need all the ice water if the pastry does not stick to the bowl anymore. So add the water a little by little. When the pasty becomes one big ball, wrap it with a piece of plastic wrap and leave it in the refrigerator for 40 minutes to rest.

S4DSC_0592

 

2.  Take the dough out from the fridge and give a “wake-up” call 🙂  Place it on a lightly floured working board/counter and roll it out. Don’t forget to flour your rolling pin as well. I put my rolling pin in the fridge together with the dough. Roll it out to a round flat piece which is large enough to cover your pie plate. My plate is 21cm in diameter, so my pastry should be at least about 28cm in diameter.

S4DSC_0595

 

3.  Use your fingertips and gently press the pastry into the plate. I work on the bottom edges around first and then go to the sides. If you have excess pastry hanging over the top edge, transfer to where it is needed. Press against the sides and the top firmly as it shrinks when it is baked in the oven. Prick some holes on the bottom. Dust off excess flour, cover with a plastic wrap and put in the freezer for 20 minutes.

S4DSC_0600

 

4.  While the pastry is in the freezer, rinse the leek and cut into julienne.

S4DSC_0603

 

5. Heat a frypan, add butter and sautee the leek. Lightly season with salt and pepper.  You do not need to fry the leek so much, just get it softer and lightly sauteed. Leave it to cool to room temperature. Preheat the oven 180℃.

S4DSC_0604

 

6. Take out the pastry from the freezer and bake it in the oven for 15 minutes.
When it is baked, take it out and cool for 10 minutes. Keep the oven on low.

7. Crumble Roquefort Cheese in the pastry and spread the leek and sprinkle cheese on top. Set the oven to 190℃.

S4DSC_0613

S4DSC_0616

 

8.  Mix all the ingredients of Appleil, season with salt and pepper. pour into the quiche carefully. The filling will expand in the oven, you should not completely fill the pastry case with Appleil.  Bake it in the oven for 20-25 minutes.

S4DSC_0621 S4DSC_0637

9. Wait 3-4 minutes to settle the crust before you can cut and serve.
It will make a nice Sunday brunch. How about a wine?  Bon Appetite!  🙂

S4DSC_0644

 

xx Rie

Advertisements

One thought on “Roquefort and Leek Quiche

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s