Pastry250 gm butter, diced550 gm flour1 tsp salt110 ml waterFilling2 leeks, white and light green part only, washed, sliced and sautéed in clarified butter (see note)100 gm Gruyère or Gouda cheese, cut into tiny cubesQuiche mixture3 eggs200 ml milk120 ml pouring cream2-3 pinches salt1 pinch paprika3 tbsp roughly chopped flat-leaf parsley½ cup parmesan, finely grated2 tbsp picked thyme1 pinch ground white pepper
Preheat oven to 170C. Place butter, flour and salt into a food processor and pulse until mixture resembles breadcrumbs. Add water and pulse further until pastry has become a ball. Remove pastry and knead mixture on a floured bench until it’s smooth. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
After chilling, roll pastry to 3mm-thick and line 8 quiche shells or 1 large quiche form with pastry, avoid cutting the pastry and allow a little excess to overhang. Fill pastry shells with baking weights and blind bake until almost fully cooked, about 15 minutes.
Whisk quiche mixture together, season well and allow to sit for 10 minutes. Add leek and cheese to each pastry shell and pour quiche mixture over the top. Bake until set and golden, about 20 minutes.
Note For clarified butter, melt cold cubed
butter, pour into a jug, stand, skim surface then pour off clear
butter and reserve, discarding the milk fat.