"I’ve gone vegetarian for this recipe, but you can use lardons, bacon etc to make a more traditional Quiche Lorraine. I also noticed there have been some late season leeks and fennel available hence this ingredient combination. You can use tomatoes and asparagus as an alternative as we head into Summer. Delicious!"
Prep Time: 15 Minutes (Not including chill time)
Cook Time: 45 Minutes (If making the filling while pastry rests)
Difficulty: Medium (if making the pastry yourself)
Serves: 8 Serves
250g plain flour
125g butter chilled and cubed
Large pinch of salt
1 egg yolk
1 Large Fennel bulb thinly sliced
2 leeks trimmed and sliced
1 brown onion peeled and finely diced
100g mixed cheese - I used Parmesan, cheddar, mozzarella - finely grated
300 ml pure cream
50g goats chèvre
Salt and pepper
1.) Preheat the oven to 180 degrees. for the pastry, combine the flour salt and butter in a food processor and pulse until you have breadcrumb texture. Add in the egg yolk and process. Add enough cold water a tablespoon at a time until it comes together in a ball. Try to not overwork it as the pastry will be tough.
2.) Form the dough into a disc shape and refrigerate for 20-30 minutes.
3.) Meanwhile, prepare the filling. Melt the butter with some olive oil over a medium heat and add the onion, fennel and the leeks. Season with salt and pepper and Cook them down until they are soft, stirring occasionally. It will take about 15-20 minutes depending on how thick or thin the vegetables have been sliced.
4.) Meanwhile in a large bowl, mix the cream, cheese and the eggs and season with salt and pepper. Set aside.
5.) Remove the pastry disc from the fridge and roll out between 2 sheets of baking paper. Line the tart tin with the pastry and prick the base with a fork all over. Line the pastry with the baking paper used to roll the pastry out and fill with baking beads. Bake for 12 - 15 minutes then remove the beads and baking paper and cook for a further 5 minutes.
6.) Remove the pastry from the oven, pour in the filling and place pieces of the chèvre evenly over the top. Bake in the oven for 20 minutes until set. Allow to cool, slice and take along with you on your picnic.
Serve with a fresh leafy green salad for salad or coleslaw.