By Antonella Delfino
Quiches are not Peruvian by any means, but they are an important part of our diet. We eat them frequently as an appetizer, and they also are a great finger food alternative for family gatherings or big parties.
The last quiche I prepared was made of leek. I love this vegetable because it has a very delicate flavor and texture, which makes any dish feel really light. The recipe is very easy to follow and takes just a few minutes; and it´s also easy to play around with the ingredients and create multiple varieties of quiche by using broccoli, onions, mushrooms, or whatever you like best.
Depending on how you want to eat it, you have the option of serving it with a small side salad, or making it a stand-alone appetizer. My favorite is sharing it with friends and family, so I cut it into small cubes and serve it as hors d’oeuvres. This is a great idea if you´re having a New Years party next week, as nothing goes better with champagne than delicate flavors like these.
So while you work on your New Year resolutions, why don´t you try this wonderful quiche and tell us what you think?
- 2 cups all-purpose flour
- 11/2 teaspoon salt
- ¾ cup butter, melted
- 6-7 tablespoons cold water
- 2 tablespoons butter
- 4 cups leek, sliced
- 3 eggs
- ½ cup cream
- 1 cup parmesan cheese
- Salt and pepper
- Pour the flour and salt in a bowl, mix and add the butter and water. Stir with a spoon first, and then with your hands, until everything is mixed. Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes.
- Preheat the oven to 350ºF.
- Heat the 2 extra tablespoons of butter in a saucepan over medium heat and add the leek. Cook it until soft (about 15 minutes). Let it cool.
- Take the dough out of the refrigerator. On a floured table, roll the dough with a rolling pin to form a circle. Line the bottom of a round baking pan.
- In a bowl, whisk the eggs and cream with a whisk and add the salt and pepper.
- Stir in the leeks and cheese and add more salt and pepper if necessary. Pour the mixture in the pan and bake for 35 minutes, until the surface is golden and the dough is cooked.