Leek, coppa and parmesan quiche


For the dough :
– 300 g of all-purpose flour
– 150 g of salted butter
– 8 cl of lukewarm water

For the quiche :
– 3 leeks
– 1 tsp. of whole grain mustard 
– 4 eggs 
– 20 cl of liquid cream 
– 20 cl of milk
– 80 g of grated parmesan cheese
– 8 thin slices of coppa 
– salt, pepper 


1. Start by making the dough. In a large bowl, knead the flour with the butter and the water until it comes together in a cohesive ball. Cover and let it rest in the fridge for at least 30 minutes.

2. Cut off the dark green part of the leeks (don’t throw it away – you can use it to make stock), cut them lengthwise then rince and mince them. In a pan, heat a drizzle of olive oil then add the leeks and cook for 10 minutes on medium/high heat, stirring frequently. Add the whole grain mustard and season with a bit of salt and pepper.

3. In a bowl, whisk the eggs with the liquid cream, the milk and the parmesan cheese. Season with salt and pepper.

4. Preheat your oven to 200°C. Grease your pan with a bit of olive oil then roll out the dough and fit it into your dish. Carefully press the dough into the base and sides and trim any excess with a sharp knife. Prick the dough with a fork then pre-bake for 10 minutes.

5. Once the dough is pre-baked, take it out of the oven and add the filling, then the cooked leeks and finally the coppa slices. Add the quiche back into the oven and bake for 25 to 30 minutes. To make sure the quiche is ready, insert the tip of a knife in the center – if it comes out clean, it’s ready. Let it cool 5 to 10 minutes before serving. 

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