Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Since we opened cafes in Killearn & Quarriers Village, our homebaked quiche has proved to be a runaway bestseller. We change fillings seasonally. This one, made with leek & mature cheddar, is perfect for Spring!
For the pastry
Place flour, salt and butter in a food processor and blitz.
Add the egg and pulse until the mixture comes to together.
Knead the mixture on a lightly floured surface.
Shape the pastry into a ball, flatten slightly, then wrap in cling film and place into the fridge until cool.
When ready, take the pastry out of the fridge and allow it to warm up slightly.
Roll out the pastry and line a 10” loose bottomed, fluted tin.
Blind bake the pastry for 20-25 mins.
For the filling
Slice the leek and sauté in a little butter until soft.
Lay the leeks on the base of the pastry case.
Sprinkle with grated cheddar.
Beat the eggs and cream together with the seasoning.
Pour over the filling.
Carefully transfer the filled quiche to the oven and cook for 25 mins.
Allow to cool a little before removing from the tin.
Serve and enjoy!
For the pastry:
250g plain flour
pinch of salt
150g cold butter
For the filling:
1 large leek
150g Graham’s mature cheddar
400ml Graham’s double cream
a big pinch of salt and pepper