Quiche with Scallops and Leeks
Category: Savory Pies
Serves: 6
A delicate and flavorful quiche featuring the luxurious taste of scallops and the gentle sweetness of leeks. The rich custard filling is made with eggs, fresh cream, and melted Emmentaler cheese, offering a smooth and savory texture. A hint of thyme rounds out the dish, making it the perfect addition to any brunch, lunch, or dinner spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 1 sheet |
| Scallops | 300g |
| Leeks | 2, medium |
| Eggs | 4 large |
| Egg Yolk | 1 |
| Fresh Heavy Cream | 250g |
| Emmentaler Cheese (grated) | 100g |
| Extra Virgin Olive Oil | 3 tablespoons |
| Butter | 60g |
| Fresh Thyme | 2 sprigs |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions
-
Prepare the Leeks:
Begin by cleaning the leeks. Trim the green parts and slice the leeks. Use a small knife to make a shallow incision along the surface of the leek, removing the outer layer. Wash them thoroughly to remove any soil or grit. -
Cook the Leeks:
In a non-stick pan, melt half of the butter with a bit of olive oil over medium heat. Add the leek slices and cook them slowly, stirring occasionally. Let them cook for about 15 minutes until the leeks are soft and tender. Once done, remove from the pan and set aside. -
Grate the Cheese:
While the leeks are cooking, grate the Emmentaler cheese and set it aside for later. -
Prepare the Scallops:
Place the scallops on a tray and gently dab them with a paper towel to remove any excess moisture. Melt the remaining butter in the same pan where you cooked the leeks, and add the scallops. Sauté them for a couple of minutes on each side, turning them gently with a wooden spoon. Once cooked, let the scallops cool slightly, and then chop them into smaller pieces. Season with fresh thyme, salt, and pepper. -
Prepare the Quiche Filling:
In a large mixing bowl, whisk together the eggs, egg yolk, heavy cream, salt, and black pepper. Stir in the cooked leeks and chopped scallops, followed by the grated Emmentaler cheese. -
Prepare the Puff Pastry:
Line a 28cm (11-inch) quiche or tart pan with parchment paper. Roll out the puff pastry and fit it into the pan, pressing the edges into place. Use a fork to prick the bottom of the pastry to prevent it from puffing up during baking. -
Assemble the Quiche:
Pour the egg, leek, scallop, and cheese mixture into the prepared pastry shell. Smooth the top with a spatula to evenly distribute the filling. -
Trim the Pastry Edges:
Using a sharp knife, trim any excess pastry from the edges of the pan, leaving a neat border around the filling. -
Add Final Touches:
Sprinkle a few more leaves of fresh thyme over the top of the quiche for added flavor and visual appeal. -
Bake the Quiche:
Preheat your oven to 180°C (350°F). Bake the quiche for 35–40 minutes, or until the pastry is golden and the filling is set. A toothpick inserted into the center should come out clean. -
Cool and Serve:
Let the quiche cool for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Tips & Variations:
- Make-Ahead: This quiche can be made ahead of time and stored in the refrigerator for up to two days. Reheat in a preheated oven at 160°C (320°F) for about 10–15 minutes.
- Adding Vegetables: If you want to add more depth to the flavor, consider adding sautéed spinach or mushrooms alongside the leeks.
- Cheese Variations: If you don’t have Emmentaler, Gruyère or a mild cheddar would work well as alternatives.
- Gluten-Free Option: Use a gluten-free pastry option for a gluten-free version of this dish.
This Quiche with Scallops and Leeks is the perfect combination of creamy, savory flavors with a satisfying texture. Whether for a brunch, dinner party, or special occasion, this dish will surely impress your guests and become a favorite in your recipe collection.
