If you’re lucky enough to be sipping some elegant white wines at home during the COVID-19 lockdown, then this simple recipe makes a good pairing. It can also extend your food dollar further while pleasing the whole family.
Roquefort (Blue Cheese) and Leek Quiche
shortcrust pastry (see recipe at essentialsmagazine.com.au)
2 tbsp extra virgin olive oil
2 leeks, washed and thinly sliced
3 cloves of garlic, peeled and finely chopped
2 stick of celery, washed an thinly sliced
8 free range eggs
450ml cream
200g Blue cheese, roughly crumbled
4 sprigs of thyme, finely chopped
2 tbsp parsley, finely chopped
Salt and pepper for seasoning
Fresh garden herbs and greens to serve
Pre-heat oven to 180C
Method
1. In a large heavy based frying pan, over a medium heat, add the olive oil, prepared leeks, garlic and celery and stir well.
2. Season with salt and pepper then reduce the heat, cover the saucepan with a lid and allow to simmer for approximately 15 minutes until vegetables have become tender.
3. Remove the lid and increase the heat, allowing any excess liquid to evaporate. Set aside to cook slightly.
4. In a large bowl add the eggs and cream and whisk until well incorporated. Season with salt and pepper.
5. Line a 28cm loose bottom, spring form quiche tin with a little butter.
6. On a lightly floured work surface roll out the shortcrust pastry to a thickness of half about half a centimetre.
7. Using your rolling pin, wrap the pastry around the pin. Gently transfer the pastry to the prepared quiche tin, by unrolling the pastry on top of the tin, then gently forming a quiche shell using your finger tips, softly pressing it into shape.
8. Pick the base of pastry with a fork and refrigerate the quiche shell for 15 minutes.
9. Remove from the refrigerator and line the inside of the quiche shell with baking paper. Weight down with baking beans or baking weights to par-bake for 15 minutes. Remove the oven, remove baking paper and weights, then return to the oven and cook for a further 5-10 minuets until a pale golden colour. Remove from the oven and allow to cool slightly.
10. Spoon the cooked leeks and celery into the base of the prepared quiche shell.
11. Add the crumbled cheese and chopped herbs.
12. Pour over the egg and cream mixture and bake in the oven for 40-45 minutes until golden brown and just set on top.
13. Remove from the oven and allow to sit for 10-15 minutes before removing the quiche from the spring form tin.
To Serve
Top the quiche with a mixture of fresh green garden herbs of your choice. We serve mini bouquet clusters of frisee lettuce, tarragon and chervil herbs.
Ros Ritchie Wines 2015 Gewürztraminer (Mansfield, Victoria Australia)
We were lucky enough to serve this recipe along side one of our favourite Aussie local wines – the Ros Ritchie Wines (Mansfield, Victoria Australia) 2015 Gewürztraminer. It features gorgeous elevated floral aromas of musk, honey dew melon and gentle citrus; put simply: it’s striking and beautiful. The mouth feel is supple and soft yet balanced with a clean cool climate acidity that intensifies the fresh and ripe crunchy nashi pear summer fruit appeal. A divine seamless wine that’s showing some wonderful aged characteristics yet retaining a very youthful freshness. If you’d like to order online, and we suggest you do, head on over to rosritchiewines.com/buy-now
Essentials COVID-19 Supportive Coverage
Given the current COVID-19 crisis, it’s rapidly becoming apparent that money saving recipes are going to help us all over the coming months. In the last few days we’ve put together a collection of recipes at essentialsmagazine.com.au to help many get a head start on feeding families extremely well, for less money.
Over the coming weeks and months, Essentials aims to continue with clever food strategies, supportive ideas to share, and additionally we’ve now opened up our website and iOS app Essentials Magazine Australia allowing FREE subscription. To install the iOS app, visit the App Store today!
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