Recipe Tip: Leek Quiche with Chives

Instructions

1. Step 1

   For the dough, sift the flour and salt into a bowl. Add the butter and use your fingertips to work the butter into the flour until it resembles breadcrumbs. Add the egg and a splash of water and gently bring the dough together with your hands. Add another splash of water if the dough is too dry.

2. Step 2

   Wrap the dough in cling film and chill. Line the bottom of a 30cm tart tin with baking paper (this will make it easier to remove the quiche later).

3. Step 3

   Roll out the chilled dough to about 4mm thick. Line the tart tin with the chilled pastry and prick the base several times with a fork.

4. Step 4

   For the filling, fry the leeks in a pan (use one with a lid) in the olive oil for 1–2 minutes, then season the leeks with salt and pepper, cover the pan and leave the leeks to sweat over a low heat until softened, 10–15 minutes.

5. Step 5

   When the leeks are soft, allow the filling to cool slightly. Spread the filling evenly over the pastry base.

6. Step 6

   Preheat the oven to 160°C.

7. Step 7

   For the topping, whisk the milk, cream and eggs together in a bowl. Season with salt, pepper and nutmeg. First spread the grated cheese over the leeks, then pour the topping evenly over the filling.

8. Step 8

   Bake the quiche for 30 minutes, then turn up the oven temperature to 210°C and bake for about 10 minutes more. Leave to cool slightly.

9. Step 9

   Just before serving, fry gently fry the leeks in the oilve oil for 10–15 minutes, stirring, until soft. Season with salt and pepper. Cut the quiche into pieces and arrange on plates. Top with the fried leek and the chives and scatter over the chive blossoms, if using.

10. Step 10

    Leek Quiche with Chives In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish! Starters

11. Step 11

    Porcini Soup with Mushrooms and Leeks German chef Manuel Ulrich from the 1 Michelin-star restaurant Ösch Noir serves a fine porcini mushroom soup. When porcini are in season, this is the ideal dish to make to celebrate their unique flavour and texture. Soup

12. Step 12

    Pink Roasted Loin of Mouflon The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton. Meat

13. Step 13

    Chicken Soup with Bread Dumplings A classic chicken soup made even more tasty with the addition of bread dumplings. Soup

14. Step 14

    Red Wine Risotto with Leeks, Bacon and Pomegranate A simple risotto with a fresh note of pomegranate. Risotto