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  • Matthew & Kata

Leek and Nutmeg Quiche

What to eat towards the end of the winter season if we want to eat seasonally? After eating a lot of salad with wintery root vegetables and apples we crave something more substantial. So we prepared a very fulfilling, easy to make dish. The leeks soak the eggy mixture wonderfully - it becomes very tasty. We can also experiment with all kinds of herbs and spices like classic mediterranean herbs eg. oregano, rosemary, basil...


For the pastry:

0.3-0.5 kg 80% white and 20% wholemeal flour

120 g butter/fat (could be of mangalica, duck, goose whichever you have at hand)


bit of water for the dough to come together

For the filling:

2 pcs leek, sliced into 0.5 cm rings

1 pc medium sized onion, thinly sliced

2 pcs medium sized purple onions, thinly sliced

3-4 pcs eggs

3 dl milk, or as much as you need

a whole nutmeg

salt and pepper


Mix flour, salt together, add diced butter and fat. Work the latter into the dough so it gets everywhere. Add a bit of water (be very gradual) to make a workable dough. Let it rest for a bit.

Prepare the vegetables, put aside.

Combine the eggs and milk together in a bowl, grate in some nutmeg, add salt and pepper.

Roll out the dough thinly and transfer it into a buttered baking tray. Make sure all sides are covered in the tray. Sprinkle in the vegetables, pour in the eggy mixture - make sure the mixture just covers the vegetables, if not add more milk.

Grate cheese on top and bake in the oven until golden for about 45 mins. (baking time depends on the size of tray, thickness of the quiche).


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