Hazelnuts and Gorgonzola Quiche

When I first read this recipe I thought it would be yummy. Unfortunately, the gorgonzola cheese is very strong and the double cream I used is very fatty, so the quiche tasted of gorgonzola a bit too much and I got nauseated before I managed to finish my slice. My partner however had his whole portion without complaining...

I also think I should have caramelised the leek more as the end result was a bit 'wet'.

From 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 6 persons.

Ingredients:

• For the quiche base:

• 250g plain flour
• pinch of salt
• pinch of cayenne pepper
• 75g butter, cubed
• 25g cheddar cheese, grated
• 6-8 tbsp cold water
• For the filling:
• 50g butter
• 1 tbsp vegetable oil
• 250g leek
• 150ml double cream
• 150ml milk
• 3 tbsp chopped parsley
• 2 eggs
• 125g gorgonzola cheese, small cubes
• 75g hazelnuts, lightly toasted
• salt and pepper to taste

Equipment: 23 cm pie dish.

Method:

1. Make the quiche base:
1. Mix the flour, salt and pepper.
2. Add the cheese and the butter, then the water and mix until you get a soft and elastic dough.
   
   
   
   
   
   
   
3. Wrap the dough and chill for 1 hour.
4. Butter and flour the pie dish.
5. Roll the dough to a circular shape bigger than the pie dish. Carefully roll the pastry around the dusted rolling pin and unroll into the pie dish. Push the pastry case into the edges of the tin, then trim away any excess. 
   
6. Pierce the dough with a fork and chill for 1 hour.
7. Line the pastry case with a large piece of wet baking paper and fill with rice. Bake in a 180°C oven for 15 min, then remove the rice and baking paper and cook for a further 5 min until the base is golden.
2. Make the filling:
1. Fry the leek in the butter and oil until soft and caramelised. Let it cool.
   
   
   
   
2. Mix the cream, milk, parsley and eggs.
   
   
   
   
3. Add the mixture to the leeks and season with salt and pepper.
4. Add the gorgonzola cheese.
   
3. Add the filling to the pie dish.
4. Scatter the hazelnuts on the top.
   
5. Cook the quiche in the oven for 40-50 min, until the center is solid. I may have left it a little too long in the oven...