Mains
Leek and Blue Cheese Quiche
Prep 20 mins. /Cook 1h 10 mins.
Serves 4
Average
Leek and Blue Cheese Quiche
Method
- Process flour and butter in a food processor until mixture resembles breadcrumbs. Add water and pulse until dough comes together into a ball. Scoop mixture into a plastic freezer bag and press into a smooth disc. Refrigerate for 15-20 minutes.
- Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Line a loose based 24cm flan tin with pastry, trimming the excess. Prick base with a fork and push a large sheet of foil into the pastry shell, pressing it up and over the sides.
- Bake pastry at 190°C for 15 minutes. Remove foil and cool slightly.
- Melt extra butter in a large frypan over medium heat, add leek and cook stirring for 10-15 minutes until leek is soft and translucent.
- Spread leek over the base of the cooled pastry shell and sprinkle blue cheese and thyme evenly over leek.
- Whisk eggs and cream in a bowl and season to taste. Pour over leek mixture. Bake tart at 160°C for 30-40 minutes until golden and set. Cool to room temperature before serving.
More Tips
- Blue Cheese adds a great flavour to this quiche but can be substituted for goat’s cheese, marinated feta or vintage cheddar.First Tip
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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