Leek and Cauliflower Quiche

Leek and Cauliflower Quiche Recipe - Authentic French Dish

Region / culture: France | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Leek and cauliflower quiche is a delicious and savory dish that is perfect for brunch, lunch, or dinner. This recipe combines the earthy flavors of leeks and cauliflower with creamy eggs and cheese, all baked in a flaky pie crust. It is a versatile dish that can be enjoyed hot or cold, making it a great option for meal prep or entertaining.

History

Quiche is a classic French dish that originated in the Lorraine region of France. Traditionally made with a pastry crust, eggs, cream, and various fillings such as cheese, vegetables, and meats, quiche has become a popular dish around the world. The addition of leeks and cauliflower to this recipe adds a unique twist to the traditional quiche, creating a flavorful and satisfying dish.

Ingredients

2 9-inch unbaked pie shells, at room temperature
1 leek, chopped
1 cup cauliflower, chopped
1 tbsp butter
8 eggs
2 cups shredded cheese (half cheddar, half mozzarella)
1.5 cups low-fat milk

How to prepare

1. Preheat the oven to 375º.
2. Toast the pie crusts in the oven for 10 minutes.
3. Sauté the leeks and cauliflower in butter until they are soft.
4. Beat the eggs, milk, and cheese together until they are blended.
5. Sprinkle a thin layer of sautéed leeks and cauliflower onto the bottom of the toasted pie crusts.
6. Pour the egg and cheese mixture over the leeks and cauliflower.
7. Bake in the oven for 30–35 minutes or until a knife inserted near the center comes out clean.

Variations

Add cooked bacon or ham for a meatier version of the quiche.
Use different types of cheese such as cheddar, Swiss, or feta for a different flavor profile.
Add herbs such as thyme, rosemary, or parsley for added freshness.

Notes

Cook Time:
Serves: 12
Frozen pie shells come in packages of two. Make two pies and freeze one for later.

Cooking Tips & Tricks

Be sure to pre-bake the pie crusts before adding the filling to ensure a crisp and flaky crust.

- Sautéing the leeks and cauliflower in butter adds depth of flavor to the dish.

- Mixing the eggs, milk, and cheese together thoroughly ensures a creamy and smooth texture.

- Baking the quiche until a knife inserted near the center comes out clean ensures that it is fully cooked.

Serving Suggestions

Serve the leek and cauliflower quiche with a side salad or roasted vegetables for a complete meal. It can also be enjoyed on its own as a light and satisfying dish.

Cooking Techniques

Sautéing the leeks and cauliflower before adding them to the quiche adds depth of flavor.

- Pre-baking the pie crust ensures a crisp and flaky crust.

- Mixing the eggs, milk, and cheese together thoroughly ensures a creamy and smooth texture.

Ingredient Substitutions

Use frozen pie crusts instead of making your own for a quicker option.

- Substitute broccoli or spinach for the cauliflower for a different vegetable option.

- Use whole milk or cream instead of low-fat milk for a richer quiche.

Make Ahead Tips

The quiche can be assembled ahead of time and refrigerated until ready to bake. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Garnish the quiche with fresh herbs or a sprinkle of cheese before serving for a beautiful presentation. Serve it on a platter with fresh fruit or a side salad for a complete meal.

Pairing Recommendations

Pair the leek and cauliflower quiche with a crisp white wine such as Sauvignon Blanc or Chardonnay. It also pairs well with a light and refreshing salad or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through, or enjoy cold as a quick and easy meal.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 18g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains: Milk, Eggs, Wheat

Summary

This leek and cauliflower quiche is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and fats, making it a nutritious option for a meal.

Summary

Leek and cauliflower quiche is a delicious and versatile dish that is perfect for any meal. With a flaky pie crust, creamy egg and cheese filling, and flavorful leeks and cauliflower, this quiche is sure to be a hit with family and friends. Enjoy it hot or cold, and customize it with your favorite ingredients for a unique twist on a classic dish.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. The combination of leeks and cauliflower in a quiche sounded intriguing, and I couldn't wait to try it out. I had received the recipe from a dear friend of mine, who had learned to make it from her grandmother. As a lover of all things culinary, I was always on the lookout for new and exciting recipes to add to my collection.

I remember the day my friend came over to teach me how to make the quiche. We spent the afternoon in my cozy kitchen, chopping and sautéing, laughing and chatting. As the scent of the leeks and cauliflower filled the air, I knew that this dish was going to be something special.

The key to a delicious Leek and Cauliflower Quiche, my friend explained, was in the preparation of the vegetables. The leeks needed to be sliced thinly and cooked until they were soft and caramelized. The cauliflower, on the other hand, needed to be blanched until it was just tender, then chopped into small florets. It was a labor of love, but one that I was more than willing to undertake.

Once the vegetables were cooked to perfection, we mixed them with some eggs, cream, and cheese, then poured the mixture into a buttery pie crust. As the quiche baked in the oven, the tantalizing aroma wafted through the kitchen, making my mouth water in anticipation.

When the quiche emerged from the oven, golden brown and bubbling, I knew that my friend had taught me a treasure of a recipe. The first bite was pure bliss – the creamy filling, studded with tender leeks and cauliflower, melted in my mouth, leaving behind a symphony of flavors that danced on my taste buds.

From that day on, Leek and Cauliflower Quiche became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and lazy Sunday brunches. Each time I served it, it was met with rave reviews and requests for the recipe.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch to make it truly my own. Sometimes I throw in a handful of fresh herbs, like thyme or parsley, to add a burst of freshness. Other times, I swap out the cheese for something different, like gruyere or goat cheese, to mix things up.

No matter how I choose to make it, Leek and Cauliflower Quiche will always hold a special place in my heart. It reminds me of the day I learned to make it with my friend, of the laughter and camaraderie we shared in the kitchen. It reminds me of the joy of discovering a new recipe and the satisfaction of mastering it.

And most of all, it reminds me of the power of food to bring people together, to create memories and forge bonds that last a lifetime. In every bite of Leek and Cauliflower Quiche, I taste not just the delicious flavors of the dish, but the love and friendship that went into making it. And for that, I am forever grateful.