This week the GFGF-Group is cooking with leeks. It is the whole year available and even in March this veggie is the only one with low climate impact. I have already posted a lot of leek recipes, but this week I chose a recipe from my favourite German Chef Vincent Klink. In 2012 we visited his restaurant in Stuttgart and as entree his famous leek quiche was served. Since December his restaurants – like all others are closed, he hopes he can open again in April 23.05.2021 **. Vincent Klink doesn’t keep his recipes secret, the Wielandshöhe Website has published recipes like the famous
A similar recipe is in his book Meine Küche*, there were three kinds of cheese used. In this delicious version I used a kind of mountain cheese from Schleswig-Holstein, called „Flachlandtiroler“. The highes elevation in Schleswig-Holstein is the Bungsberg with 164 m about 180 yards …
The leek quiche makes me feel like travelling and dining out in these times.
Don’t miss the leek recipes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy
Yield: 4 servings
Leek Quiche is the signature dish from Vincent Klink, my favourite German chef
- 200 grams flour; I used spelt
- 80 grams butter
- 50 ml water
- 1 egg, size M
- 1 pinch of salt
- 200 grams of leek, in small rings
- 2 tablespoons butter
- 200 grams of Emmental or mountain cheese, finely grated, here he used half Emmental and half mountain cheese
- 5 eggs
- 250 grams crème fraîche
- 80 grams cream
- Nutmeg to taste
- No salt, it’s already in the cheese
- Knead flour, butter, water, egg and salt into a firm dough. Put the dough into an airtight container and let it rest in the refrigerator for at least half an hour.
- Heat the oven to 200 °C-392 °F /Fan 180 °C-356 °F / Gas 3-4 .
- Sauté leeks in a pan with 2 tablespoons of butter. Then leave to cool slightly.
- Roll out the base thinly, fold it up and roll it out again, and then do it all over again. This creates a sort of puff pastry effect. Put the dough in a greased pie dish quiche or springform pan (diameter 26 cm), pull up the edge about 3 cm. Fill the pastry case with a round of baking paper and add baking beans to weigh it down. For this purpose use dried beans or ceramic balls, which you can order on the Internet. Bake blind for 10 mins, then carefully remove the paper and beans. (Instructions from Vincent Klink in 2011)
- Beat the eggs with the crème fraîche and cream, mix in the grated cheese and leeks and season with pepper and nutmeg. Spread the mixture on the pastry base. Allow the mixture to set in the warm oven for about 30 minutes at low heat (Ulrike 180 °C-356 °F).
total time: 45 minutes + cooling time
preparation time: 15 minutes
cooking/baking time: 25 – 30 minutes
* = Amazon Affiliate-Link
more recipes from Vincent Klink at Küchenlatein
more recipes and entries in English