Creamy Winter Quiches

FullSizeRender 101       Since it’s raining, I really wanted to make something wintery and warming to snuggle up and have with a cup of tea. So I decided to make two different types of quiches, both very creamy and very French so you might want to prepare a little salad to go with for the guilty conscience!

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The flamiche picarde or tourte aux poireaux is a traditional tart from the Northern region of France. It is essentially made of leeks and is extremely creamy and unctuous, with a comforting oniony flavour; perfect for those crisp Autumn days coming up!

The second quiche I made is a quiche Lorraine, which, as it’s name suggests, is from Lorraine in France. You probably know this one already since it’s the more popular one, with lardons and lovely cheese inside. If I were back home in Switzerland, without a doubt I would’ve used our delicious Gruyère, but since I’m here in London, I decided to go for a nice mature cheddar instead. Just as delicious.

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Yields 4 mini quiches – 2 Lorraine, 2 Flamiche

For the pastry (“pâte à foncer”) :

250g all purpose gluten free flour

1/4 tsp xanthan gum

5g salt

1 egg yolk

50g butter

90ml water

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For the Quiche Lorraine :

100g smoked lardons / pancetta diced

50g Gruyère or Cheddar, grated

Custard for the Lorraine :

1 egg

1 egg yolk

125ml double cream

125ml milk

1 small pinch grated nutmeg

salt and pepper

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For the Flamiche :

250g leek

50g butter

Custard for the Flamiche :

1 egg

1 egg yolk

150ml double cream

salt and pepper

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Start by making the pastry.

Set your oven to 180°C.

Put the butter and water in a pan and leave on a low heat until the butter is melted. Be careful not to overheat so the water doesn’t evaporate!

Sieve your flour, xanthan gum and salt.

Make a well and pour in the liquids. Combine with a spatula, and when it has cooled down, add the egg. Combine to form a dough, then knead for a few minutes until smooth.

Leave out in a bowl, covered, while you get on with the fillings.

Bring the lardons up to the boil from cold and leave for 3-4 minutes. This will help get rid of some of the salt. When ready, rinse under cold water to refresh.

Top and tail the leek, cut it in half, remove the outer leaves and wash well. Then slice very finely into a chiffonade. Melt the butter in a pan and add the leeks. Sweat down until soft.

Take the dough and cut it into 4. Roll each quarter out in a round shape, approximately 2mm thick. Line each mini tart ring or mini le creuset dish (if using), tucking it in to the corners, and trim the excess pastry. Be careful, this step is very delicate since the dough will break very easily. If it does, just patch the holes up with the excess dough you have left.

Fill the pastry case with baking beans or rice and blind bake for about 10 minutes or until the sides are firm and lightly coloured.

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When that stage is reached, remove the beans and place back in the oven for 4-5 minutes or until the base is firm and lightly golden.

Meanwhile, make the custards. To do so, simply mix all the ingredients together and voilà.

Add 1/3 of the flamiche custard to the sweated down leeks and stir through.

Quickly fry the lardons.

Turn the oven down to 160°C

It’s now time to fill the tarts!

For the lorraine :

Place the lardons on the bottom, then some cheese and finish with the custard – pour it right to the top of the pastry.

For the flamiche :

Share the leeks between your pastry cases, and top up with the custard, again, right to the top.

Place in the oven and bake for 15-20 minutes or until a knife comes out clean and the top is rounded and golden.

Enjoy hot or cold, both are equally heavenly

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