Showing that yes it is possible to make a quiche with a cake tin.
This recipe yields a creamy filling which goes beautifully with the sweetness of the leeks, the salty richness of the cheese, and the earthiness of the wholemeal crust. Seriously, the crust was fantastic. Kind of tasted like breadsticks around the crispier portions. And then you’ve got the mustard’s acidity which lightens the whole thing so you can just keep on eating.
I adapted the recipe from here and just added some extra stuff.
Ingredients (makes 1 8″ quiche. 3-4 servings I guess?)
- 100 grams wholemeal flour
- 57 grams all purpose flour
- 3 grams (approximately 3/8 teaspoon) salt
- 1 tbsp mixed Italian herb (see notes)
- 25 grams (approximately 1/8 cup) extra virgin olive oil
- 83 grams (3/8 cup) water
- 5 grams (1 tsp) strained lemon juice (you can substitute with red wine vinegar)
- 2 large leeks, white and light green part only
- 2 tablespoons extra virgin olive oil
- Pinch of salt and pepper
- 1 garlic clove, minced
- Half a chicken stock cube (optional, take it out or substitute with vegetable stock if you want the quiche to be vegetarian)
- Tablespoon of wholegrain mustard
- 1 whole egg
- 2 egg yolks
- ¾ cup milk
- About a cup of grated cheese of your choice (I used some cheddar my roommate left behind, the original recipe recommended Gruyère)
- Mix the flours, herbs, and salt together. Make a well in the center and mix in the olive oil until combined.
- Mix in the water and lemon juice and knead briefly until the dough comes together. Don’t overknead or the crust will be too tough.
- Cover and let rest for an hour before using.
- Heat up the olive oil over medium heat.
- Finely chop the leeks. Place the leeks and chicken stock cube in the oil. Sweat the leeks down until they’re very soft but not browned, stirring often. Try to break up the chicken stock cube.
- In the last 3 minutes of cooking throw in the garlic and cook until the garlic is aromatic. Season with salt and pepper and set aside.
- On a lightly floured surface, roll the crust out and then press into a buttered springform cake tin (or a pie tin if you have one). Press well into the corners.
- Beat the egg and 2 egg yolks together. Using a pastry brush, brush the pie crust with the egg.
- Bake at 180°C for 10 mins.
- Meanwhile, mix the eggs with the milk. Season the mixture.
- Remove the crust from the oven. Spread the mustard on the bottom of the crust. Then distribute the leeks over the layer of mustard. Then place a layer of cheese over the leeks. Pour the egg mixture over the whole thing.
- Put back in the oven and bake for 30 mins or until the quiche has set and is lightly browned on the surface.
- I assume the prebaking step is to prevent a soggy bottom. Which worked.
- Introducing acidity in the pie crust tenderises the crust, making it easier to roll out and less likely to shrink when baking.
- The Italian herb mix I used contained dried basil, garlic, and tomatoes. But really just use any dried herb you have lying around which you think will work.
- I ended up with some extra leek. Which I just combined with the extra egg whites to make a leek omelette.