If you want to impress your guests with some delicious party food, this is the leek and sausage quiche for you!
It is time for quiche to make a comeback; after all, what’s better
than homemade buttery pastry with a flavour-packed, melt-in-your-mouth filling? This one is a little more effort, so it’s ideal
if you’re in a baking mood.
Serves: 8
Prep time: 20 minutes plus chilling
Cook time: 1 hour
Ingredients
- 4 tsp olive oil
- 6 HECK! 97% Pork Sausages
- 1 large leek, halved and finely sliced
- handful of thyme, leaves stripped
- 240ml whole milk
- 240ml double cream
- 4 medium free-range eggs
- salt and pepper
- grating of nutmeg (optional)
- 70g Gruyère or Comté, finely grated
For the pastry
- 250g plain flour, plus extra for dusting
- 150g cold salted butter, cut into cubes
- 1 medium free-range egg yolk
- 2 tbsp cold water
You will need a 23cm loose-bottomed flan/tart tin and
baking beans/rice.
Method
1. For the pastry, put the flour and
butter into a food processor, along
with a big pinch of salt. Blitz until it
resembles breadcrumbs, then add the
egg yolk and water, and pulse again
until just coming together into a dough.
2. Tip out on to a floured surface and
roll out to a thickness of roughly 5mm.
Use the pastry to line a loose-bottomed
23cm flan/tart tin. Prick the base with a
fork, then put into the fridge to chill for
30 minutes.
3. Preheat your oven to 190°C/170°C/gas 5. Put a flat baking tray into the
oven to heat up.
4. Meanwhile, squeeze the sausages
from their skins straight into a large
frying pan over a medium–high heat,
breaking them into bite-sized pieces.
Pour in 1 teaspoon of the olive oil and
fry for 5 minutes or so until crisp, then
transfer to a bowl using a slotted spoon.
5. Add the leek to the frying pan, along
with the remaining 3 teaspoons oil and
a pinch of salt. Cook, stirring regularly,
for 6–8 minutes until collapsed and
softened, then add the thyme leaves.
Stir, then tip into the same bowl as the
sausages. Mix to combine and leave
to cool.
6. Line the chilled pastry case with
baking paper, then fill with baking
beans or rice. Put on to the hot
baking tray in the oven and bake for
15 minutes until the pastry is lightly
golden and the edges are cooked.
Carefully remove the paper and
beans or rice, and bake for a further
5–10 minutes until the base of the
pastry is dry and lightly golden.
7. While the pastry bakes, whisk together
the milk, cream and eggs in a large jug.
Season really well with salt and pepper,
and grate in the nutmeg, if using.
8. Remove the baking tray with the
pastry case on it from the oven. Spoon
the leek and sausage mixture across the
base, then pour over the egg and milk
mixture and top with the cheese.
9. Carefully return to the oven (the
baking tray will help you manoeuvre
here). Bake for 20–25 minutes until the
quiche has set around the edges and
the centre still has a slight wobble.
Leave to cool, then cut into slices to
serve. This quiche will happily keep in
the fridge for up to 3 days.
Tip: If you don’t want to make your own pastry,
use a 500g block of ready-made shortcrust
instead, rolling it out to the same thickness
and baking in the same way. To make it
veggie, use meat-free chipolatas.
Extracted from HECK! Recipes You Can Swear By (Ebury Press, £18.99)
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