Caramelized Potato Leek and Brie Quiche

Up until Thursday we had picture perfect warm Spring weather. For two whole weeks the sun Gods were generous and along with peep-toe heels and sunglasses, the weather was perfect for barbeques and bike rides. Soeren spent afternoons with his friends outside playing soccer, enjoying picnics or on the playground.

It was lovely! Then Friday came and brought back the cold and rain – lots of rain! Once again we were confined indoors, playing cards and board games. A taste of summer snatched away from right under our noses. How cruel!

The cold weather did give me some time in the kitchen to try out a few recipes though. I was thinking quiche and wanted to try out a few ideas I had in my head. I had the perfect recipe from Tante Stephanie to start me off - a leek and Roquefort cheese quiche and decided to take it from there.

Caramelized new potatoes with a sprinkling of peppery watercress, slices of delicate leek topped with the distinctive rich, creamy flavor of brie cheese all served in a crispy shortcrust pastry spread with tangy wholegrain mustard. A true delight – and perfect for rainy Fridays at home.

Caramelized Potato Leek and Brie Quiche

Printable version of recipe here.

Ingredients

1 portion shortcrust pastry, enough for a quiche form
Plain flour, to dust
700g new potatoes, thinly sliced and steamed/cooked
2-3 tablespoons sugar
40g + 1 1/2 tablespoons butter
Generous amount watercress
1-2 tablespoons wholegrain mustard
Sea salt and freshly cracked pepper
1 leek, white part only, thinly sliced
200g brie cheese, cubed
3 eggs, lightly beaten
80 ml cream

Method

1. To caramelize the potatoes, melt sugar in a heavy skillet without stirring on medium heat. Continue to cook, stirring occasionally until the sugar turns into a golden colored caramel.
   
   
2. Add the 1 1/2 tablespoons of butter and a pinch of salt. Stir until the butter has melted.
   
   
3. Add the potatoes slices to the skillet, stirring with a wooden spoon. Scrape from the bottom of the skillet to make sure the potato slices are coated in the caramel. When you add the potatoes to the skillet the caramel will solidify and form clumps – don’t worry – as you continue to cook the clumps will begin to melt again – approx 10-15 minutes. Sprinkle with some of the watercress, reserving some for decoration later.
   
   
4. Preheat oven to 200 degrees C. Butter a quiche form or a fluted tart tin and line it with the pastry. Trim off any excess pastry. Cover the pastry and refrigerate for 30 minutes.
   
   
5. Meanwhile heat the 40g butter in a large pan over medium heat until it begins to froth. Add the leeks and sauté for 5 minutes until softened. Remove from heat and set aside.
   
   
6. Line the pastry with baking paper and fill the form with either pie weights or dried kidney beans. Bake for 10 minutes then remove from oven and take away the weights/beans. Bake for a further 6-8 minutes. Take out of the oven and reduce the oven temperature to approx. 160 degrees C.
   
   
7. Spread the wholegrain mustard on the bottom of the the pastry base. Lay out the caramelized potato slices evenly, then top with leek slices and the brie cubes.
   
   
8. Rashly whisk eggs and cream together, season with salt and pepper, then pour the egg mixture over the potato-leek-brie mixture.
   
   
9. Bake quiche in oven for 25-30 minutes, until the egg mixture has set.
   
   
10. Serve quiche warm sprinkled with the remaining watercress and a green salad.

Work Ahead Tips:

• Potatoes can be sliced and steamed/boiled a few hours ahead of time. Keep covered until required.
• Potatoes can be caramelized 1 hour ahead and then kept covered at room temperature. Once ready to use reheat over moderate heat until warmed through.
• Make shortcrust pastry a day ahead using this recipe and keep in the refrigerator. Keep covered in plastic wrap so that pastry does not dry out.

 

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Verdict

An absolutely flavor packed quiche - the sweetness of the caramelized potatoes against the sharpness of the tangy mustard, the delicately sautéed leek against the creamy richness of the brie cheese. Both Soeren and Tom loved the touch with the mustard. For me it was the mixture of the brie with the caramelized potatoes that did it!

You might like these ideas from WFLH:

Tomato Olive Tart	Spring Ricotta Vegetable Pot Pie	Tarte Flambée with Tomatoes and Creamy Spinach

From around the blogs:

• Spinach & Leek Quiche – Bloom.acious
• Spelt Vegetarian Quiche – Sunita’s World
• Mini Crustless Chicken & Nut Quiches – Once Upon a Plate

  Daily Tiffin Reading Tip:

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