This week we did a review of the book, Pie* by Genevieve Taylor. We couldn’t review the book properly without recreating one of the recipes within, now could we?

It’s currently ramson season – ramsons are also known as wild garlic – so we thought we’d try a timely dish. Blue cheese, leek and wild garlic quiche. Delicious hot, warm or cold with a little side salad of rocket, spinach and watercress.

*We have a copy of Pie to give away (sorry, UK only). Entry below the recipe*

Wild garlic, leek and blue cheese quiche

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Ingredients

  

• For the pastry
• 180 g plain flour
• pinch salt
• 90 g cold butter cut into small cubes
• 3-4 tbs ice-cold water
•  
• For the filling
• 2 tbs olive oil
• 2 leeks washed & sliced
• 150 g about 4 handfuls wild garlic
• 200 g crème fraîche
• 2 eggs
• 100 g blue cheese I used Dolcelatte but Stilton, Roquefort, Gorgonzola etc would work just as well
• salt & ground black pepper to taste
•  
•  

Instructions

 

• Sift the flour & salt together into a medium-sized mixing bowl
• Add the cubed butter and use your fingertips and thumbs to rub the ingredients together until you have coarse crumbs
  
• Lift your hands out of the bowl as you rub to add air
• Add just enough cold water to bring the mixture together into clumps
• Tip the clumped crumbs on to a sheet of cling film and squeeze gently into a ball
  
• Wrap and chill in the fridge for at least 30 minutes
• Preheat the oven to 200ºC/180ºF/Gas mark 6
• Roll out the pastry and carefully line a quiche dish
• Bake blind for 10 minutes
• Put the olive oil into a large, deep frying pan set over a low heat and heat gently, then stir in the leeks
• Scrunch up a sheet of greaseproof paper and briefly rinse it under running water
• Shake off the excess water, then lay the dampened paper over the leeks, tucking it under snugly at the edges. This creates a steamy lid that will help the leeks soften without colouring
  
• Sweat the leeks gently for around 15 minutes or until they are soft and tender, lifting the paper to stir occasionally
• In a colander, rinse the wild garlic under a cold running tap
  
• Drain well, chop roughly and add to the leeks. Re-cover loosely with the paper and cook for a further 5-8 minutes or until the garlic has wilted
  
• Remove from the heat, discard the paper and spoon the softened filling into the pastry tart case and spread evenly. Set aside
  
• In a jug, whisk together the crème fraîche and eggs, seasoning well with salt & ground black pepper
  
• Slowly pour into the pastry tart case, allowing it to find its own level among the vegetables
• Cut the cheese into cubes and scatter over the quiche
  
• Bake for 25-30 minutes or until the filling is just set
• Carefully remove the quiche from the dish to a serving plate or wooden board

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