with Homemade Mustard Crust
This light and delightful version of a French quiche with sweet onion, steamed leek and creamy goat cheese is perfect to welcome colder weather. To keep things exciting, the crust flavor has been pumped up with a touch of mustard which paired beautifully with leek, and allows you to cut the ratio of butter by half. How about that! Easy and delicious, serve this with a salad simply seasoned with olive oil and vinegar.
250g all purpose flour
1/4 tsp salt
5 tbsp cold butter, cut in cubes
2 tbsp old rustic mustard
1 egg
1 tablespoon cold water
1 leek, white and light green part only
1 tbsp olive oil
1/2 large onion, minced
2 eggs
100ml half and half cream (or whole milk)
Salt and pepper
1 tsp dried thyme
1 tsp dried oregano
1/3 cup fresh goat cheese
1. In a large bowl combine flour and salt.
2. Add cold butter cut into small cubes to the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand and butter is no longer visible.
3. Add the mustard and the egg. Mix a little.
4. Add the cold water, and work the dough.
5. Knead a few minutes until the dough is completely smooth and slightly tacky to the touch. Form a ball, wrap it in plastic film and let it chill for an hour in the fridge, or at best overnight.
6. Remove the dough from the fridge, and make a round flat shape.
7. Place the dough in a pie dish.
8. Prick the dough every few inches with a fork to allow steam and hot air to escape and place the pie in the freezer for 10 minutes.
9. Meanwhile, preheat the oven to 375F (190C).
10. Blind bake the crust for 15 minutes by placing baking paper over the pastry and weighing it down with pastry weights (or dried beans, rice…). Set aside to cool.
11. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Bring it to a boil. (I like to add a pinch of salt in the water).
12. Cut away the root and dark green leaves from the leek and make one cut 3-inches from the end of the bulb, all the way to the end of the green. Repeat the same cut all around the leek until the greens look like a floppy mop. Hold the bulb and swish the “mop” end in cold water to remove the dirt.
13. Steam until leek is tender, about 20 minutes on low-medium heat. (5 minutes if you are using a pressure cooker).
14. Once cooked, place the leek on a cutting board and try as much as you can to cut it into pieces. Don’t worry if it’s not cut perfectly.
15. Heat the olive oil over high-medium heat in a skillet and sweat for 2-3 minutes the minced onion with a pinch of salt or until it begins to brown.
16. Add leek and cook for a minute to let the excess of water within it evaporates. Set aside ready for use.
17. Beat together the eggs in a medium bowl.
18. Add salt, pepper, the half and half cream, oregano and thyme to the eggs and whisk together.
19. Spread the leek/onion in an even layer in the crust. Pour in the egg/cream filling. Crumble the goat cheese in an even layer on top, then gently press each cheese piece into the liquid filling.
20. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
Cheers Xx
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