- 100 gram (3 ounces) cold butter
- 1 1/3 cup (200g) plain (all-purpose) flour
- 2 tablespoon iced water, approximately
- 200 gram (6½ ounces) speck
- 2 small leeks (400g)
- cooking-oil spray
- 1/2 cup (125ml) beer
- 4 eggs
- 1 cup (125g) coarsely grated gruyère cheese
- 1/2 cup (125ml) pouring cream
- 1Chop butter. Sift flour into large bowl; rub in butter until mixture is crumbly. Add enough of the water to make ingredients cling together. Knead dough lightly on floured surface until smooth. Flatten slightly, enclose in plastic wrap; refrigerate 20 minutes.
- 2Meanwhile, discard rind from speck; chop speck finely. Trim leeks leaving 5cm (2 inches) green leaves; quarter lengthways without cutting through the root, wash well to remove any grit. Chop leek finely.
- 3Spray large saucepan with cooking oil; heat pan. Cook speck, stirring, until crisp; transfer to large bowl. Reserve 1 tablespoon of the pan drippings; discard remaining drippings. Cook leek in same pan, stirring, until leek is beginning to soften. Add beer; cook, covered, about 5 minutes or until leek is soft. Transfer leek mixture to bowl with speck; cool.
- 4Grease 27cm (10¾-inch) round loose-based fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press over base and side, trim away excess pastry. Lightly prick surface of pastry base all over with a fork; refrigerate 20 minutes.
- 5Preheat oven to 200°C (180°C fan-forced).
- 6Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake a further 10 minutes.
- 7Meanwhile, add eggs, cheese and cream to leek mixture; whisk until combined. Season mixture with pepper.
- 8Pour leek mixture into pastry case; bake about 30 minutes or until set. Stand quiche 10 minutes before serving.
You can also make the pastry using a food processor. Process flour and butter until crumbly; with motor operating, add the water and process until ingredients cling together. Or, you can buy ready-made frozen shortcrust pastry. Take leftover quiche to work the next day for lunch. It is great served either cold or warm.
The Latest from Australian Women's Weekly Food
- Cream-free spaghetti carbonaraMar 14, 2019
- Goan fish curry with low-carb cauliflower riceMar 13, 2019
- Mega mushroom burgersMar 13, 2019
- Low-carb turkey and kale lasagneMar 13, 2019
- Spinach and ricotta-stuffed chicken parmigianaMar 11, 2019
- Fennel, lemon, pea & prawn risottoMar 11, 2019
- Sweet potato pizza with fig and pancettaMar 11, 2019
- Lamington popsMar 06, 2019
- Can you eat meat on Ash Wednesday?Mar 05, 2019
- Whole cauliflower with creme fraiche dressingMar 04, 2019
- Subscribe to Women's Weekly FOODMar 02, 2019
- Tomato cheesecakes with green olivesFeb 28, 2019
- Prawn and vegetable japanese hash brownsFeb 28, 2019
- Kale pizza with smoked salmon and avocadoFeb 28, 2019