Camembert Cream and Leek Quiche
Ingredients
- 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
Instructions
- 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!
Notes
In Israel heavy cream is called "shamenet mituka"(sweet cream), even though there is no sugar in it
