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.
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?
- 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
- 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
- Sift the flour and baking powder into the bowl of a mixer.
- Add the butter and cut into the flour with a paddle attachment.
- Add the egg.
- When the mixture resembles a coarse meal, switch to the dough hook and keep kneading until all is well combined.
- Shape into a ball, pat into a thick disk. Enclose in plastic wrap and refrigerate for about 30 minutes.
- Sauté the leeks until they are almost tender and all juices have been drawn out. Set aside and cool completely.
- In a bowl, combine the leeks with all other ingredients and mix thoroughly.
- Preheat your oven to 350 F.
- Line a springform with the crust dough according to the instructions found here.
- 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.
- Bake for about 1 – 1¼ hour or until golden brown. A toothpick inserted into the middle should come out clean.