Combine the flour and salt in a large bowl. Then rub in the cold butter by hand until it resembles breadcrumbs. Rub in the parmesan cheese, then add the egg yolk and a little of the water. Begin mixing with your hand, adding more water when needed, until a rough dough form. Turn out onto a lightly floured surface and very gently knead into a uniform dough (don’t handle too much at this point). Flatten the dough into a fat disc, then wrap in clingfilm and place in the fridge to chill for 30 minutes.
Roll the chilled dough out onto a lightly floured surface, to a large circle, bigger than your 9″ tart case. Then, using the rolling pin to drape the dough over, carefully line your tart case. Press the pastry into the edges, then cut away the excess. Place into the fridge for 30minutes to chill. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Blind bake the chilled pastry case, by lining with baking paper and filling with baking beans or rice. Bake for 20 minutes, then remove the beans/rice and paper, and return to the oven for a further 5 minutes to dry out. Then turn the oven down to 320 degrees Fahrenheit.
For the filling:
Whilst the pastry is blind baking, trim and slice the leeks and add them to a large frying pan with a lid. Add the butter, and cook together on a low heat for around 10 minutes until they’re soft but not colored. Then set aside to cool slightly.
Roughly chop the almonds, tear the Farmer John ham into small chunks, finely chop the parsley and add them all to the slightly cooled leeks. Season with salt and pepper, then thoroughly mix. Pour this into the dried pastry case, then tear the goat cheese into small chunks and scatter overtop of the leek filling.
In a bowl, whisk together the eggs and double cream, then pour over top of the leek filling. Place the quiche into the oven for 35-38 minutes, until the quiche is almost set and has a slight jiggle in the very center.
Recipe Inspiration: Baking with Aimee
Ham, Leek, and Goat Cheese Quiche
SERVINGS
6
PREP TIME
1
HR
COOK TIME
1
HR
3
MIN
TOTAL TIME
2
HRS
3
MIN
DIFFICULTY
Medium
INGREDIENTS:
Pastry
200 g plain flour
pinch of salt
100 g unsalted butter cold & cubed
30 g parmesan cheese grated
1 large egg yolk
2-3 Tbsp ice-cold water
Filling
3 medium leeks
40 g salted butter
200 g Farmer John ham steak, chopped
60 g almonds
large handful of flat-leaf parsley
130 g goat cheese with rind
3 large eggs
250 ml double cream
DIRECTIONS:
For the pastry:
Combine the flour and salt in a large bowl. Then rub in the cold butter by hand until it resembles breadcrumbs. Rub in the parmesan cheese, then add the egg yolk and a little of the water. Begin mixing with your hand, adding more water when needed, until a rough dough form. Turn out onto a lightly floured surface and very gently knead into a uniform dough (don’t handle too much at this point). Flatten the dough into a fat disc, then wrap in clingfilm and place in the fridge to chill for 30 minutes.
Roll the chilled dough out onto a lightly floured surface, to a large circle, bigger than your 9″ tart case. Then, using the rolling pin to drape the dough over, carefully line your tart case. Press the pastry into the edges, then cut away the excess. Place into the fridge for 30minutes to chill. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Blind bake the chilled pastry case, by lining with baking paper and filling with baking beans or rice. Bake for 20 minutes, then remove the beans/rice and paper, and return to the oven for a further 5 minutes to dry out. Then turn the oven down to 320 degrees Fahrenheit.
For the filling:
Whilst the pastry is blind baking, trim and slice the leeks and add them to a large frying pan with a lid. Add the butter, and cook together on a low heat for around 10 minutes until they’re soft but not colored. Then set aside to cool slightly.
Roughly chop the almonds, tear the Farmer John ham into small chunks, finely chop the parsley and add them all to the slightly cooled leeks. Season with salt and pepper, then thoroughly mix. Pour this into the dried pastry case, then tear the goat cheese into small chunks and scatter overtop of the leek filling.
In a bowl, whisk together the eggs and double cream, then pour over top of the leek filling. Place the quiche into the oven for 35-38 minutes, until the quiche is almost set and has a slight jiggle in the very center.
Combine the flour and salt in a large bowl. Then rub in the cold butter by hand until it resembles breadcrumbs. Rub in the parmesan cheese, then add the egg yolk and a little of the water. Begin mixing with your hand, adding more water when needed, until a rough dough form. Turn out onto a lightly floured surface and very gently knead into a uniform dough (don’t handle too much at this point). Flatten the dough into a fat disc, then wrap in clingfilm and place in the fridge to chill for 30 minutes.
Roll the chilled dough out onto a lightly floured surface, to a large circle, bigger than your 9″ tart case. Then, using the rolling pin to drape the dough over, carefully line your tart case. Press the pastry into the edges, then cut away the excess. Place into the fridge for 30minutes to chill. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Blind bake the chilled pastry case, by lining with baking paper and filling with baking beans or rice. Bake for 20 minutes, then remove the beans/rice and paper, and return to the oven for a further 5 minutes to dry out. Then turn the oven down to 320 degrees Fahrenheit.
For the filling:
Whilst the pastry is blind baking, trim and slice the leeks and add them to a large frying pan with a lid. Add the butter, and cook together on a low heat for around 10 minutes until they’re soft but not colored. Then set aside to cool slightly.
Roughly chop the almonds, tear the Farmer John ham into small chunks, finely chop the parsley and add them all to the slightly cooled leeks. Season with salt and pepper, then thoroughly mix. Pour this into the dried pastry case, then tear the goat cheese into small chunks and scatter overtop of the leek filling.
In a bowl, whisk together the eggs and double cream, then pour over top of the leek filling. Place the quiche into the oven for 35-38 minutes, until the quiche is almost set and has a slight jiggle in the very center.
