(Food styling: Michelle Pilarczyk; Image: Tatyana Kildisheva)
Read more about the women of the International Cooking Club Singapore, who contributed this recipe to the club’s The Red Dot Melting Pot Cookbook plus 7 other recipes you can find here!
Ingredients – Brisée Dough
250 g (2 cups) flour
Salt, a pinch
125 g (9 tbsp) butter, frozen then grated
1 egg yolk
2 tbsp ice water
Ingredients – Quiche
1 portion of Brisée Dough (see above)
900 g (2 lb) leeks, white portions (4 stalks)
75 g (5 tbsp) butter
1/2–1 tsp salt
4 egg yolks
300 ml (1-¼ cup) whipping cream
A pinch of salt
A pinch of freshly ground black pepper
A pinch of ground nutmeg
A pinch of cayenne pepper
Ceramic baking beans (see below) or dried beans
Instructions – Brisée Dough
1. Combine the fl our and salt on a clean surface and make a well in the middle.
2. Put the grated frozen butter in the middle of the well and incorporate by squishing small amounts together with your fingertips until the mixture resembles breadcrumbs.
3. Add the egg yolk and the ice water to the flour and butter mixture. Knead lightly until all the ingredients are combined.
4. Wrap in cling film and let the dough rest for at least 30 minutes, or, ideally overnight. If overnight, store in the fridge. It can also keep for 3 days in the fridge or up to 3 months in the freezer.
5. If removing from the fridge, bring the dough to room temperature (this will take about 10 minutes) before rolling out as described in the next step. If the dough was frozen, move it from the freezer to the fridge the night before, then bring to room temperature and proceed as just noted.
6. Place the dough between 2 pieces of parchment paper and roll it to approximately 2–3 mm thick.
7. Butter and flour a 26 cm (10 in) diameter pie tin.
8. Remove one side of the parchment paper, roll the pastry around the rolling pin and place it into the pie tin. Carefully remove the second piece of parchment paper.
9. Press the pastry over the base and up the sides of the tin with your fingertips. Trim off the excess pastry around the edges and chill in the fridge for a minimum of 30 minutes.
Instructions – Quiche
1. Preheat oven to 180 °C (350 °F)
2. Blind bake the Brisée crust by pricking the pastry base with a fork, lining with parchment paper and filling the tin half way up with baking beans (or dried beans) to hold the pastry in shape while it bakes.
3. Bake for 10–15 minutes or until just set. Remove from the oven and remove the parchment paper with the baking beans on it.
4. Reduce the temperature to 160 °C (320 °F) and bake the crust by itself for another 10 minutes.
5. Meanwhile, clean and cut the white portion of the leeks into very thin rings. Use the green parts for another recipe if preferred, or discard.
6. Melt the butter in a pan at low heat and add the leeks. Cover and slowly cook until the leeks are tender, about 10 minutes. If the leeks appear dry or are browning too quickly, add 1 tablespoon of water while they are cooking. After the 10 minutes, add 1/2 to 1 teaspoon of salt (depending on personal preference) and set them aside.
7. In a bowl, mix together the egg yolks, whipping cream and a pinch each of salt, pepper, nutmeg and cayenne pepper.
8. Fill the tart with the cooked leeks. Add the egg/cream mixture.
9. Cook for 30–40 minutes or until the quiche is golden on top and the filling is no longer runny.
10. Serve hot or at room temperature with a salad on the side.
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