Leekreamy Quiche

My yesterday was amazing. It was my parents’ wedding anniversary, and by Friday I was still thinking what to do, what to do. The older my parents are getting, the more I wanna spend time with them. It’s weird, because I didn’t have any such feelings, or maybe I should say fear, before. The world is going crazy, people are dying suddenly, we are having no time to say goodbye.. and I’m turning into a freako!

Anyway. I decided to make the dinner myself, as my parents love my cooking. My mom was fasting for Nafil roza (additional fasting days after the Ramadan) so I didn’t feel like planning any outing. I WhatsApped mom Saturday morning, wished both Happy Wedding Anniversary and invited them to dine at my place – she was happy.

Now now.. I still have to decide what to do. I went work, came late, wasn’t feeling like making something really complicated.. I went to buy chicken and then I smelled that roasted chicken being grilled by the poultry shop keeper. I couldn’t not order one chicken for the dinner, hehe. I still had to think about the company of my sexy chicken. I had the ingredients below in my fridge, that’s all I could think of. A leekreamy quiche ❤ I’ve put the recipe below.

Leekreamy Quiche

When mom and dad were coming up the stairs, I saw how beautifully dressed they were. And moi? I was in my pyjama already -_-‘ I rushed to the bedroom, changed to a casual evening dress, pushed up my hair in a bun, a lil bit of crème satinée on my face, pinkish lip gloss, eyelashed, Lacoste perfume… FIVE minutes and I was ready to receive my parents to celebrate the reason I’m here today ❤

Who said ladies take days to get ready?

The recipe of my Leekreamy Quiche

leekreamy quiche

Ingredients 

  • 1 shortcrust pastry
  • 45g unsalted butter
  • 2 leeks, with the end leaves removed
  • 1 cup full cream liquid milk
  • 20cl cooking cream
  • 50g grated cheddar cheese
  • 3 large eggs or 4 small eggs
  • Salt & Pepper

Steps

  1. Preheat oven at 180 degrees.
  2. Slit the leeks’s stem part in two, then slice them coarsely.
  3. On low heat, cook the butter and leek together, covered – for around 10 minutes.
  4. Place the thawed shortcrust pastry on your baking pan. I used spray butter on the pan before placing my pastry, just so that it doesn’t stick while cutting it later. Make small holes on the pasty using a fork – around 10 times.
  5. Spread the grated cheese on the pastry and keep aside.
  6. Hand-whisk the eggs, milk and cooking cream to make a nice blend. I added around 2 teaspoon salt and 5 turns of the pepper mill. The cheese is salted.
  7. Pour the butter-leek mixture over the cheese then top with the eggs mixture.
  8. Bake in oven for 35-40 minutes until slightly golden.
  9. Serve as it is or accompanied 🙂 I think this quiche can be personalised to one’s favourite ingredients – mushroom, chicken, bacon etc..

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