Onions and leeks are usually considered as ingredients for side dishes. However, they do have the power to play as main characters. After caramelization, their pungent smells are transformed to a tender, mellow and almost sweet flavor. Lock the awesomeness in a rich creamy custard, fill them in a delicate flaky crust, complete the last step in the oven. Now we can say let’s embrace the spring.
There are a few tips to make this quiche beautiful:
1, clean the leeks well, especially between leaves where there can be a lot of grit.
2, chop the leeks and onions pretty thinly. Big chunks are difficult to get caramelized in the pan.
3, when we begin to sauté them, mix them well with the oil in the pan. Try to get every pieces coated as it helps them to caramelize more evenly right from the start.
4, do not put the lid on the pan, we don’t want steamed onions and leeks.
5, low heat is the key to this method of caramelization, so go slow until we reach a lovely soft golden brown color.
Ingredients: (serves 4)
2 medium sized onions, thinly sliced
1 big stalk leek, thinly sliced
150g cream or milk
1, preheat oven to 185℃. Prepare the crust. In a large bowl, add flour, softened butter and salt, mix until crumbly. Add cold water to the mixture, combine until the dough forms. Roll out the dough into a disc shape, a little larger than your quiche dish. Wrap and chill in the fridge for 20 minutes. Overhang the pastry on the dish. Use a folk to poke into the bottom of the crust and bake for 10 minutes.
2, add a generous amount of oil in a large pan on medium heat, sauté the onions and leeks, stir occasionally, season with salt and pepper. It can last up to 20 minutes until they turn to a darker color and caramelized. In the last minute, add the spinach.
3, beat the eggs, mix with cream. Combine with the onions and leeks, add more liquid(cream or water) if it’s too thick. Pour the mixture into the crust, bake for 30-40 minutes until the filling is firm and brown. Allow to sit for 20 minutes to set before cut, serve warm.