Leeks are the last of my crops to be harvested. I keep them on the plot for as long as I can and now they have to come out and make way for my Courgette and Squash plants which are ready to be planted.
This variety of Leeks; Mammoth Giant didn’t do well at all, in this section of the plot. As the name suggests, they should have been a lot chunkier in diameter. In this year’s rotation of crops, hopefully the new position will suit them better.
Nevertheless I harvested them, and to my surprise these little Leeks still have a strong pungent smell and thankfully still edible !
For this recipe I have used:
Something Old: Leeks (from last’s year’s sowing)
Something New: Mustard v. Red Giant
Something Bought: Jersey Royals
- Rub cold butter into flour, until it resemble breadcrumbs, add chopped jalapeño and slightly bruised/chopped lemon thyme leaves only, (bruising herbs first, helps release flavours).
- To bind, add a tablespoon of cold water at a time,and use a butter knife to bring the mixture together, until you notice dough coming together easily.
Do not make the dough too wet or you will face soggy bottoms!
- Bring the dough together in your hands and wrap kitchen film paper and chill for 20-30 minutes. (this will give time for the filling to be prepped).
- Roll out dough. Place the rolling pin in the centre of the dough and with one motion roll away from you, turn the dough a quarter turn, roll and repeat process until the rolled out dough roughly measures slightly larger than the loose bottomed dish. I have used a 20cm (8inch) non stick fluted dish.
- At this stage, have the dish close at hand. With one hand take your rolling pin and hold it half way over the rolled out dough, with your other hand bring the dough over the rolling pin so you may control the dough with ease when laying it in the dish.
- Start placing the dough with a slight overhang. Roll out the rest of the dough over the dish. It will gently sink into the dish, without the need of tucking or pulling the dough.
- Blind bake the pastry (i.e cooking the pastry without a filling) with either ceramic baking beans or use ordinary dried beans ( e.g kidney, barlotti etc). First place a sheet of greaseproof paper over the pastry, then carefully pour out the baking beans on top of the pastry to stop the pastry dough from rising.
- Bake @ 200˙C for 10 minutes ; remove the beans and paper and bake for a further 5 minutes.
- Par boil the potatoes (keeping the skin on) in salted water. Once cooled, peel and grate.
- Cut the Leeks in half, lengthways, and each length, cut into 1 to 2cm pieces.
- Cut away the hard stalks of the mustard leaf and chop into pieces, (Not too finely cut as they will wilt during steaming)
- Steam the cut Leeks and Mustard Leaves for 4 minutes and remove from heat.
- Bring together the grated Potatoes, steamed Leeks and Mustard Leaves. Add the cheese, roughly chopped jalapeño peppers and salt and pepper to taste.
- Place pastry dish on another baking tray and carefully spoon the potato mixture into the casing. DO NOT OVERFILL, keep the mixture loose. This will allow the egg custard to run into the gaps.
- crack and beat 2 eggs in a jug and add the cream whisking all the time. Add salt and pepper and pour onto the potato mix carefully.
- Place in a preheated oven at 200˙C and cook for 30-40 minutes. Check after 25 minutes giving the tray a gentle shake to see if the custard mixture is ‘wobbling’ or still runny.
- If you see a wobble and is golden brown on the top. Turn the oven off at 30 minutes. And remove immediately. Remember it will carry on cooking even after it is removed from the oven.
- Carefully remove quiche from the dish and serve either warm or cold.