Whole wheat leek quiche with confit cherry tomatoes

Difficulty 2/5

Who could say no to a piece of quiche? No one! Chances are even slimmer if it has Parmesan and Gruyere cheese. The combination with the confit cherry tomatoes, who turn really sweet, goes amazing. On the other hand, leek quiche is probably one of my favourites, and if you don’t particularly like it, you can use this recipe as a base for any vegetable you like ;). The dough has whole wheat in it and honestly the flavour does change, it makes it much richer than just with common flour. I think it’s completely worth trying and it’s an amazing option for any day: summer, winter, rainy or sunny :). You might also be interested in my artichoke hearts quiche.

Portions: 8

Ingredients:
For the whole wheat dough:
– 100g plain flour
– 100g whole wheat flour
– 7g salt
– 100g butter, cold
– 1 egg
– 10ml water

For the filling:
– 2 leeks, white part only
– 20g unsalted butter
– 1 egg
– 1 egg yolk
– 175ml cream
– 125ml whole milk
– salt and pepper to taste
– 50g gruyere cheese, 50g parmesan cheese (or 100 of your favourite melting cheese)

For the confit tomatoes:
– 20 cherry tomatoes
– salt and pepper to taste
– dried oregano
– 100ml olive oil

Procedure:
1. Start with the tomatoes as they take the longest. Cut them in half across the middle horizontally and place on a tray lined with baking paper.
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2. Season with salt, pepper and plenty oregano. Then drizzle lots of oil on top. This goes in the oven at 200C for 1 hour.
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3. For the dough, rub together the butter and the dry ingredients until you get a sandy texture: first pinch the butter with the  ingredients and when very small lumps remain you can turn to rubbing between your hands. Make sure your hands and the butter are very cold so it doesn’t melt. Alternatively, you can do all this process in the food processor until sandy also.
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4. Add the wet ingredients at the center and mix with a spatula until smooth. Knead a bit on the table just to make sure it’s all blended nicely. Then rest in the fridge wrapped in cling film for at least 20min.
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5. Roll out the pastry to 2mm thick, then line your tart moulds by lifting the edges and pushing into the corners of the mould.
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6. Cut the edges with the rolling pin and then finish with a small knife just to make sure it’s even all over. Line the inside with cling film and fill with baking beans (it can be literally beans like in the picture or the ceramic ones. These are OH SO much cheaper and then I keep them on a container, labelled so I don’t cook them). These go in just to make sure that the dough doesn’s shrink. Make sure they reach the corners. Bake at 170 until slightly golden around the edges and dry at the center. Then bake without the beans until lightly golden all over.
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7. Cut the leeks (white part only) finely and cook in the butter on med heat until very soft.
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8. Let the leeks cool down and mix with the grated cheese and the rest of the ingredients.
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9. Fill the quiche and bake at 140 for 40min or until it’s not wobbly at all and the top is golden.

Then I put the tomatoes on top and ate the whole thing haha. This is really beautiful and delicious, anyone would be happy to eat it, specially if you like quiche! Write in the comments below if you like this and what other vegetables you would like to use. Enjoy!

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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