A trusted companion, my beloved Quiche


This recipe has been with me for a very long time. I think I cooked it for the first time nearly twenty years ago. And since then it has made lots of people very happy (including myself). My time trusted companion is a quiche with a wonderful crisp and buttery short crust base and a simple but perfect filling of leek, tomatoes and thyme. What I also like about it is that the egg and cream filling isn’t as high and heavy as in many other versions of this famous French dish. There is still something light about mine.

In past years I tried out different fillings with spinach or broccoli but I still prefer the combination of leek and tomatoes. The taste is just perfect. I once  lined the base with slices of pear and crumbled Stilton over it for a party, very nice too and perfect finger food.



Usually I double the amount and make two quiches, one to eat warm straight away, the other to eat cold the next day. I can’t say which I prefer as the different flavours come through very strongly when the quiche has cooled down.

For one quiche you need a 27cm / 10.5″ baking dish or tart pan. I use spelt flour type 630 (but you can use any other plain flour) and organic eggs.

For the short crust base

flour 250g / 8.5 ounces
butter, cold 125g / 4.5 ounces
egg, organic 1
salt 1 teaspoon

Combine the flour with the salt and cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hook of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

For the filling

leek, medium size, sliced, 1
tomato, cut into cubes, 1
thyme, leaves of a few sprigs
eggs, organic, 3
heavy cream 125ml
crème fraiche or sour cream 125ml
salt 1 heaping teaspoon
nutmeg, best freshly grated, a generous amount

Set your oven to 210°C / 410°F.

Mix  the eggs with the heavy cream, crème fraiche, salt, pepper, nutmeg and thyme.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes.  Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.

Spread the leek slices and tomato cubes over your pre-baked pastry base and pour the egg / cream mixture over. Put the quiche carefully on a baking sheet in the oven and bake for about 40 minutes or until golden. Let it cool for about 10 minutes before you eat.

Bon appétit!