Dairy Free Leek Quiche

Admittedly I have never met someone who said they rustled up a few quiches but I suppose it is something we can start. Leek quiche is one of those simple and easy to adapt recipes that everyone should know. The fact that it is intended to be eaten cold makes it ideal for the Dubai summer. It is a scientific fact that quiches and pies taste better the day after so make this leek quiche the day before you intend to serve it and bring on the praise.

From a young age I remember my mum making something we call a Zwiebelwähe so I think my love for quiches and savoury tarts started young. A Zwiebelwähe is basically an onion tart. So delicious and so simple. Leek quiche goes in a similar direction but as the name implies it uses leeks. This recipes also uses the entire leek and not just the white part.

Dairy Free Leek Quiche Recipe

LEEKS:

1 medium sized leek, finely chopped included the dark green part

1/2 red onion, finely chopped

2 cloves garlic, pressed

1/4 cup vegetable broth

1 tsp olive oil

In a sauce pan high the olive oil to a medium high heat and brown the garlic. Once the garlic has browned add in the onions and allow to sweat. Finally add the chopped leeks and broth and allow to simmer for 5 minutes or until soft. Once done allow to cool.

CRUST:

200 g all purpose flour

100 g margarine, cooled

1 pinch salt

1 small egg

1 pinch ground pepper

In a medium sized bowl mix together the dry ingredients. Add in the margarine and as quickly as possible use your hands to rub every thing together (not including the egg) to an evenly distributed crumble mixture. Add the egg and quickly mix everything together to form a smooth mass. Do not knead. Press flat, cover the bowl and set in the fridge for 30 minutes.

FILLING:

3 eggs

3/4 cup oat milk

1 pinch cayanne pepper

Salt and pepper to taste

Whip together the eggs and milk.

Once the dough has cooled for 30 minutes roll it out to 3-5mm thick. I used a circular spring form of 29cm diameter. To make this easier I recommend to cut a wax paper to fit the form in a square shape as this will help guide you when you are rolling the dough and will help you when moving the dough onto the form. Make sure to have an extra 1-2 cm for the edge.

Once the dough has been placed in the form. Allow to cool in the fridge for 15 minutes.

Mix together the leek mix and the filling. Then gently pour in the filling making sure that it does not spill over the edge of the crust. If you have any leftover filling you can use it to make an omelette.

Bake in the middle of a 200c oven for 45 minutes.

Once done remove from the oven and let cool on a wire rack.

Serves 8.