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Leek and emmental quiche recipe for St David’s Day

St David's Day Cheesy Quiche

Welcome to a brand new feature on the Majestic blog: the L’atleier des chefs recipe match.

Celebrate the holidays of spring with recipes from L’atelier des chefs cookery school and the perfect wine pairings.

Our first spring holiday is St David’s Day. Try the deliciously cheesy leek and emmental quiche on a home made pastry base with the silky and buttery Jordan Chardonnay.

quiche

Recipe stats

Ingredients

  • For the pastry
    • Egg yolk : 1
    • Plain flour : 200 g
    • Unsalted butter : 100 g
    • Fine salt : 6 pinches
    • Water : 2 cl
  • For the filling
    • Leeks : 4 whole
    • Unsalted butter : 40 g
    • Grated nutmeg : 1 pinch
    • Fine salt : 6 pinches
    • Freshly ground black pepper : 6 turns
    • Double cream : 20 cl
    • Grated emmental : 40 g
    • Egg yolk : 1
    • Whole egg : 1

Method

  1. Soften the butter to room temperature. Mix together the flour and the butter and then add the egg yolk, a pinch of salt and then water. Mix well but be careful not to overwork the pastry. Roll out into a disc and chill in the fridge for 1 hour.
  2. Preheat the oven to 200°C. Butter a 10 inch quiche dish.
  3. Roll out the pastry to 3mm thick and a circle 4cm bigger than your quiche dish. Press the pastry into your buttered quiche dish. Cover with a sheet of baking parchment and then cover with baking beans. Blind bake the pastry for 20 minutes. Remove the pastry base from the oven and lower the oven temperature to 180°C.
  4. Peel and finely slice the leeks then rinse in cold water. Melt the butter in a frying pan and add the leeks. Cook over a low heat for 10 minutes, making sure that the leeks do not burn then add another knob of butter. Season with salt and pepper.
  5. Mix together the cream, whole eggs and the egg yolks. Season with salt, pepper and nutmeg.
  6. Place the leeks on to the cooked pastry base, sprinkle with gruyere or emmental cheese and then pour in the cream and egg mixture. Cook for 25 minutes at 180°C.
  7. Remove from the oven and allow to rest for a few minutes before serving.

Chef’s tip

Feel free to use ready made pastry but make sure to blind bake before adding the filling.

Wine Pairing

Jordan Chardonnay, Stellenbosch. Although there isn’t too much Welsh wine out there for St David’s day, there are plenty of great wines to match with our quiche. If you like your wines big and creamy this South African chardonnay pairs up superbly. Silky, buttery, toasty – it adds an ooomph of extra flavour to the quiche it’ll be sure to make you cut another slice and pour another glass.

We are delighted to be partnered with the fantastic team at L’atelier des Chefs to bring you a series of wine and food pairing recipes and cookery classes.
Visit the L’atelier des Chefs website to discover their unique cooking classes in central London and more great recipes.

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