Poireaux Et Gruyère Flan
This Flan recipe is a great combination of leeks, eggs and sumptuous cheese; easy to make, and (potentially) a great vegetarian dish, too… a quiche by any other name!
Gruyère is a hard yellow cheese, sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex.
When fully aged (which can take up to a year) it tends to have small cracks which impart a slightly grainy texture. It is traditionally used in French onion soup, and Croque-monsieur, but in a quiche such as this it introduces a savoriness without dominating the other ingredients.
Where Does Gruyère Cheese Originate?
Gruyère is named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort, so if you want to be purist then substitute one of those).
Substitutions For Gruyère Cheese
These substitutions may change the flavor of the finished dish, but will still be delicious!
- Cheddar
- Parmesan
- Comté
- Beaufort
More Recipes To Love
Print📖 Recipe
Leek and Gruyère Quiche
- Total Time: 1 hour 20 minutes
- Yield: 0 people 1x
Description
A great combination of leeks, eggs and sumptuous cheese; easy to make, and (potentially) a great vegetarian dish, too…a quiche by any other name!
Ingredients
- 500 gram shortcrust pastry (shop bought; or use our Pate Brisée recipe)
- 400 gram leeks (trimmed weight)
- 25 gram butter
- 300 gram crème fraiche
- 2 tablespoon milk
- 3 large eggs
- 125 gram Gruyère cheese, grated
Instructions
- Roll out the pastry on a floured surface to about 3mm thickness, and use it to line a 23cm flan case, ensuring that the lining comes up above the top of the case (do not trim it)
- Line with foil and then rice, pasta or ceramic beans, and bake blind for 10 minutes
- Remove the foil and its contents, and bake for a further 4 minutes
- Meanwhile, cut the leeks into ½cm slices
- Melt the butter in a pan, add the leeks and stir to coat
- Cover and cook over a low heat for 8 minutes
- Uncover and cook for a further 4-5 minutes
- Lightly beat the crème fraiche, milk and eggs. Stir in the leeks and most of the cheese, and season well
- Pour into the flan case
- Sprinkle on the rest of the cheese and bake for 25 minutes, or until set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
If you tried this recipe please let us know.