Leek quiche and yabby quiche

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

pastry: 2½ cups flour 250 g hard butter pinch of salt 3 tablespoons iced water yabby filling: 2 tablespoons chopped shallots 40 g butter 125 g cooked and shelled yabbies, sliced good pinch of salt freshly ground pepper 2 tablespoons vermouth 3 eggs beaten 160 ml cream 1 tablespoon tomato paste salt and pepper to taste grated Gruyere cheese leek filling: 750 g finely sliced leeks 60 g butter 1 tablespoon vegetable oil 1 tablespoon flour 2 eggs plus 1 yolk 160 ml cream salt and pepper pinch of nutmeg 60 g grated gruyere cheese.

To make pastry: put flour, butter and salt in food processor and run machine with an on/ off action until mixture is like breadcrumbs. Add water all at once with motor running and process until dough forms a mass. Form into a disc, wrap in plastic and refrigerate for 1 hour.

Roll out pastry on a floured board and line two 21 cm quiche tins.

Prick bottom of the pastry with a fork to keep it from rising and put a piece of greaseproof paper in each pastry case. Fill with beans or rice and cook in the middle of a pre-heated 200'C oven for 8 to 10 minutes until pastry is starting to colour and just beginning to shrink from sides of tins. Remove paper and beans or rice and prick bottom with a fork. Return pastry to oven for 2 or 3 more minutes.

To make yabby filling: cook shallots in the butter for 2 or 3 minutes until tender. Add sliced yabbies, salt and pepper and vermouth and cook for a second or two. Cool slightly. Beat eggs with cream, tomato paste and seasoning to blend. Add yabby mixture and taste for salt and pepper. Pour into partly cooked pastry shell. Sprinkle with cheese and cook on one shelf above the centre in a pre-heated 190'C oven for 25 to 30 minutes or until filling is brown and has set. Cool on a cake cooler.

To make leek filling: cook leeks in a frying pan with butter and oil until tender. Sprinkle with flour, mix well and cook for 2 or 3 minutes. Cool slightly. Beat eggs with cream, salt, pepper and nutmeg until blended. Mix in the leeks and half of the cheese. Test for salt and pepper. Sprinkle on rest of the cheese. Bake on one shelf above the centre of a pre-heated 190'C oven for 25 to 30 minutes or until filling is brown and has set. Carolyn McKittrick.

Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson : Date: 09-24-94

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