Ingredients
- 1 dough of choice
- 2 large leeks
- 1 tbsp liquid honey
- 1 tsp curry powder
- 200 ml heavy cream
- 2 large eggs
- 20 g butter
- Salt
Instructions
- Blind bake the dough: preheat oven at 180°C. Place your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights for 15 minutes.
- Wash and cut the leek lengthwise. Both the green and white parts can be used.
- Melt the butter in a large skillet, add the leek and cook for 5 minutes over medium-high heat. Add honey and let caramelise for one minute. Add a little bit of water and cook for another 5 minutes. Whisk the eggs together with the cream and add a pinch of salt and 1 teaspoon of curry.
- On the blind-baked dough, layer in the leeks. Pour the egg mixture over the filling, until the crust is filled. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, about 30 – 40 minutes. Let cool before cutting and serving.
Recipe & picture: Paula Soryano
