If you’re looking for a tasty savory pie, easy to prepare, this quiche is for you. Its filling made of eggs, mascarpone, leek, and cheese will win you over at the first bite, as will its flaky crust, which I made with part whole wheat flour for a rustic touch.
I also have a wine suggestion for you, a white wine that pairs excellently with leek, specifically the Sauvignon Riserva “Greel” from the Bolzano winery.
If you want to add an extra touch to the quiche, instead of making the dough with water, prepare it with the Sauvignon Riserva “Greel”!
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 1 quiche, 9-inch diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup butter
- 1/2 teaspoon salt
- 4 tablespoons water (cold)
- 5 1/4 oz cheese (melting)
- 1 lb leeks
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 5 1/4 oz mascarpone
- 3 eggs
- 1/2 teaspoon nutmeg
- 1/2 cup heavy cream
- to taste salt
- to taste pepper
- to taste chives (optional)
- Sauvignon Riserva "Greel" – Alto Adige DOC (Cantina di Bolzano)
Steps
To prepare the leek and cheese quiche, mix the all-purpose and whole wheat flour on the work surface and make a well. Place the cubed butter and salt in the center. Start working the dough with your fingertips. Add the cold water and knead everything until you get a smooth and homogeneous dough. If necessary, add a bit more cold water. Form a ball with the dough and roll it out between two sheets of parchment paper until you obtain a disk about 12 inches in diameter.
Transfer the dough disk to your springform pan (9 inches) and line the bottom and sides. Refrigerate.
Preheat the oven to 350 degrees Fahrenheit (fan).
Cut the cheese into cubes and set aside.
Clean the leeks and cut into slices about 1/2 inch thick. Place the leek slices in a sieve and rinse well under water. Drain well.
Put oil and butter in a pan and heat until the butter has melted. Add the leek slices and sauté for 5-6 minutes over high heat, stirring occasionally. Salt. Remove from heat and set aside to cool slightly.
Meanwhile, in a bowl, mix mascarpone with eggs, nutmeg, heavy cream, and salt and pepper to taste.
Incorporate the leeks and cheese cubes.
Pour the egg and leek filling into the crust in the pan, distribute evenly, and bake at 350 degrees Fahrenheit for about 40 minutes, until golden brown. Remove from the oven, let rest for about ten minutes, sprinkle with chives to taste, and serve your leek and cheese quiche cut into wedges and accompanied by a glass of “Greel” Sauvignon Riserva Alto Adige DOC from the Cantina di Bolzano.
