Three-cornered Leek Quiche is a modern British recipe (based on a Swiss original) for a classic pie of Camembert cheese and three-cornered leek (wild garlic) leaves in an egg and milk custard flavoured with nutmeg, black pepper and paprika. The full recipe is presented here and I hope you enjoy this classic British version of: Three-cornered Leek Quiche.
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Ingredients:
For the Pastry:
200g plain flour
1 tsp salt
80g butter (cold, diced)
50ml cold water
For the Filling:
50g three-cornered leek leaves, stems, bulbs and flowers, finely chopped
100g Camembert cheese
100ml single cream
200ml milk
3 eggs
1/2 tsp salt
freshly-grated nutmeg, to taste
freshly-ground black pepper and paprika, to taste
Method:
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the salt then add enough of the water to bring the mixture together as a dough. Cover in clingfilm and refrigerate (make the dough as quickly as possible to ensure the ingredients remain chilled).
Now prepare the filling. Beat together the eggs, milk and cream in a bowl. Chop the Camembert cheese very finely and stir this through along with the three-cornered leeks before adding the salt, nutmeg, black pepper and paprika.
Take a quiche dish and grease with butter. Roll the pastry very thin then use to cover the dish. Prick several times with the tines of a fork then pour in the egg and dandelion filling. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden and the filling is (just) set. Allow to cool before slicing into wedges and serving.
