This is a creamy quiche lovers dream. Buttery and flaky crust, filled with savoury leeks, cream, and mozzarella. And hello?! Camembert cheese- a hidden bullet that gives this pie a bold, tart, and delicious finish.
Once upon a time, I hated quiche. (I know others like me are out there, is it you?) The quiches of my childhood were so eggy, always it seemed to be- filled with broccoli, and such a dang mouthful. Then we got married and needed to make dinner every night of the week, and I started looking around for options.
Try These Dinner Favorites:
I discovered that quiche is versatile and quite delicious- if made the way I like it. I found a buttery, flaky crust that I couldn’t get enough crumbs of, realised I loved caramelised onions, and created a filling of more cheese and cream than eggs. Suddenly, I found myself falling in love with quiche.
At first I basically made the same golden onion quiche for a couple years(everyone loved it, so why not?), but I realised it was time to branch out. Other people started to love my quiches, and I got excited(am, excited?!), about the endless possibilities of this savoury tart that are out there waiting to be made.
The idea for this Camembert Cream Quiche came from a cookbook(Savoury Baking by Benny Saida) printed in the dark ages(okay 1996.). My mother landed it on my doorstep one day, and the photos, when there was a photo, were dark and old-timey. I didn’t think much of it, but I read the recipes- they’re written in Hebrew- and to my surprise they sounded great.
This quiche is made starting with a beautiful flaky dough. The recipe yields a lot so you won’t have to worry about rolling it thin so you can cover all the areas of your tart pan, as so often happens. The thing to remember with the dough, is to add just enough liquid that the crumbs come together and can be pinched with your two fingers. If it holds shape, it’s done. Don’t add any more liquid after that or the crust won’t be as flaky as it could be.
I suggest you not only turn it off but unplug the food processor when testing the dough.
Just the other day, my coworker( I think he was processing carrots), shut off the machine, stuck his hand in to take something out, and it somehow turned on. Half of the top of his finger was chopped off and I almost fainted before getting the next nurse award for bravery in a dire situation. JUST UNPLUG IT.
Once the dough is finished, wrap it in plastic and refrigerate it. If you don’t have time to wait for two hours like the recipe says, you can pop it in the freezer for 30 minutes to chill. Just don’t leave it any longer than that or it will freeze. Once chilled, generously flour your work surface. Use more than just a light sprinkle of flour or the dough WILL stick and be very hard to transfer to the tart pan.
The next bit is self explanatory- but whatever you do don’t skip on the camembert cheese. It really adds the biggest flavour punch, after slicing through a crumby crust and a creamy filling dripping with mozzarella. oh. my. I think I know what we are all having for lunch tomorrow!
If you make this Camembert Cream Quiche, don’t forget to leave a comment below, and tag us on Instagram!
Camembert Cream and Leek Quiche
- For the Dough:
- 2 cups all purpose flour
- 150 gram cold butter cut into cubes
- 1/4 tsp salt
- 1 egg
- 2-3 Tbs milk or cream
- For the Filling:
- 150-250 gram Camembert cheese cut into triangle slices(I use 150 grams. the taste will be stronger the more you use)
- 1 cup leeks thinly sliced
- 4 eggs
- 1 1/2 cups heavy cream 375 gram
- 2 Tbs flour
- 1/2 tsp salt
- Pinch of white pepper optional
- pinch of nutmeg
- 1/4-1/2 cup shredded mozzarella cheese
- For the dough: In the bowl of a food processor fitted with the “S” blade, place the flour, cold butter, and salt. Process into fine crumbs. Add the egg and milk (or cream), and pulse 6-8 times. Pinch a bit of dough between your fingers, if it sticks together it’s ready! (i always unplug the food processor when i do this JUST IN CASE ya know?!) If it still crumbles apart, add another Tablespoon of milk and pulse a couple more times, then test again. You don’t want to process it too much or the dough won’t be flaky.
- Shape the dough into a ball, cover in plastic wrap, and refrigerate for 2 hours. Remove the dough and let it rest for 10 minutes.
- Flour your work surface and roll out the dough into a disc 11 inches(30 cent.) wide. Gently lift up the dough and place it into the pie pan, covering the bottom and sides. Cut off any extra dough that hangs over.
- Preheat oven to high heat- 392 F(200 C).
- For the filling: Arrange the camembert slices on the bottom of the pie crust. Sprinkle over the sliced leeks.
- In a bowl, whisk together the eggs, cream, and flour, making sure there are no lumps. Season with salt, white pepper(if you have), and nutmeg.
- Gently pour the cream mix over the cheese and leeks.
- Sprinkle over the shredded cheese.
- Bake the quiche for one hour, until the top is golden and the centre is set(no longer jiggles).
- Serve warm!