Quiche Recipe

Puff Pastry Quiche with Leeks and Scallops

1. 1

   Preheat and crust prep

   Preheat oven to 375°F (190°C). Lightly flour surface and roll puff pastry to fit a 9-inch tart pan. Carefully press pastry into the pan, trim excess over the rim, and chill for 10 minutes.

2. 2

   Dock and par-bake crust

   Prick the bottom and sides of the pastry with a fork to prevent puffing. Bake for 8-10 minutes until the crust is just set and pale.

3. 3

   Prepare leeks and aromatics

   Trim and wash leeks to remove grit, slice into thin rounds. Pat dry. Set aside.

4. 4

   Sauté leeks

   In a skillet over medium heat, melt butter with olive oil. Add leeks and 0.5 tsp salt. Sauté 6-8 minutes until softened and translucent. Remove from heat.

5. 5

   Dry scallops and season

   Pat scallops dry with paper towels. Season both sides with a pinch of salt and pepper.

6. 6

   Sear scallops

   In a hot skillet, melt a small amount of butter. Sear scallops 1-2 minutes per side until golden. Transfer to a plate and keep warm.

7. 7

   Make custard

   In a bowl, whisk eggs with heavy cream and milk. Season with salt, pepper, and a pinch of nutmeg. Stir in half of the Gruyère.

8. 8

   Assemble filling

   Spread the sautéed leeks evenly over the par-baked crust. Arrange the seared scallops on top. Pour the custard over the leeks and scallops.

9. 9

   Finish with cheese and bake

   Sprinkle the remaining Gruyère over the filling. Return quiche to the oven and bake at 375°F (190°C) for 25-35 minutes, until the custard is set and the top is lightly golden.

10. 10

    Rest and garnish

    Remove from oven and let rest for 10 minutes. Garnish with chopped parsley before slicing and serving.