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Leek Quiche (Lauchkuchen) #worldonaplate

Leek Quiche (Lauchkuchen) #worldonaplate

This is the second post for out little international food blogger group, ““World on a Plate””. The theme this month is “picnic foods”, and I picked leek quiche (Lauchkuchen). Leeks are among those vegetables that I just ADORE, and whenever I can get my hands on some that will not break the bank (for some reason around here they can be ridiculously expensive), I get a couple and devour them in various ways – with a béchamel sauce on rice or potatoes, as a side to meat, or in a savory cake.

Leeks

Leeks

Leeks

I’ve been making this cake for years in various version that I never bothered to write down, and so it was a different cake every time. I happened to have some Greek yogurt in the fridge, and while that would be a non-traditional ingredient, it needed to be salvaged. It’s my original recipe either way; I can put in it whatever I please. So, there! :) While it is really good warm, it can also be eaten cold, and I’ve had variations of this as a sheet cake before as well.

Do you like leeks? If yes, how do you like to make them?

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Leek Quiche (Lauchkuchen)
Author: 
Recipe type: Lunch, Picnic Food
Cook time: 
Total time: 

Serves: 10 – 12
 

While leek quiche is really good warm, it can also be eaten cold, and I’ve had variations of this as a sheet cake before as well.
Ingredients
Crust
  • 250 g (2 cups) all-purpose flour
  • 125 g butter (1/2 cup or 2 sticks), cut into ¼ inch cubes
  • 1 egg
  • 5 g (1 tsp) baking powder
  • 5 g (1 tsp) salt – omit if you are using salted butter
Filling
  • 600 g (6¾ cups) leeks, cut into thin disks (about 6 stalks)
  • 500 g (5 cups) grated cheese
  • 500 g (2 cups) Greek yogurt
  • 4 eggs
  • 2 g (1 tsp) nutmeg, ground
  • 5 g (2 tsp) black pepper, ground
  • 10 g (2 tsp) salt

Instructions
Crust
  1. Sift the flour and baking powder into the bowl of a mixer.
  2. Add the butter and cut into the flour with a paddle attachment.
  3. Add the egg.
  4. When the mixture resembles a coarse meal, switch to the dough hook and keep kneading until all is well combined.
  5. Shape into a ball, pat into a thick disk. Enclose in plastic wrap and refrigerate for about 30 minutes.
Filling
  1. Sauté the leeks until they are almost tender and all juices have been drawn out. Set aside and cool completely.
  2. In a bowl, combine the leeks with all other ingredients and mix thoroughly.
Assembling the cake:
  1. Preheat your oven to 350 F.
  2. Line a springform with the crust dough according to the instructions found here.
  3. Prick the bottom a few times with a fork. Add the filling, then adjust the height of the crust round the rim to just above the filling.
  4. Bake for about 1 – 1¼ hour or until golden brown. A toothpick inserted into the middle should come out clean.

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Leek Quiche (Lauchkuchen) #worldonaplate


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April 29th, 2012 | Tags: , , , , , | Category: Baking, Cooking, Food Photography, German Food, International Food, Original Recipe, Recipe, World on a Plate

16 comments to Leek Quiche (Lauchkuchen) #worldonaplate