This recipe is from the book <em>Bathers’ Pavilion Menus and Recipes</em> (ABC Books) by Serge Dansereau.
- 250 gm butter, diced
- 550 gm flour
- 1 tsp salt
- 110 ml water
- 2 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 cubes
- 3 eggs
- 200 ml milk
- 120 ml pouring cream
- 2-3 pinches salt
- 1 pinch paprika
- 3 tbsp roughly chopped flat-leaf parsley
- ½ cup parmesan, finely grated
- 2 tbsp picked thyme
- 1 pinch ground white pepper
- 1Preheat 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.
- 2After 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.
- 3Whisk 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.