Leek & Cashew Parmesan Quiche

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This Leek & Cashew Parmesan Quiche, a savory and versatile dish inspired from French cuisine, has found its way into my heart and our kitchen's rotation of favorites. This delectable pastry, with its flaky crust and creamy filling, offers a canvas for endless flavor from fragrant leeks and a smooth nuttiness from the cashews and nutritional yeast. Join me on a journey into the world of quiche-making, where tradition meets creativity in the most delicious way.

The Foundation: Perfecting the Crust

A great quiche starts with a flawless crust. Whether you opt for a classic buttery pastry or experiment with a gluten-free alternative, the crust sets the stage for the entire dish. The key is achieving the right balance between crispiness and tenderness, providing a delightful contrast to the creamy filling. I am using my Whole Wheat Pie Crust for this quiche.

Versatility in Fillings:One of the beauty of quiche lies in its adaptability.

Traditional quiches often feature ingredients like eggs, cream, and cheese, but the possibilities are endless. Explore the world of flavors with combinations like spinach and feta, broccoli and cheddar, or potatoe and dill. Even substitute non-dairy cheeses or use other pantry staples like Vegan Cashew Parmesan Cheese for a healthier rendition. Embrace seasonal produce to elevate your quiche with freshness and vibrancy.

Eggs: The Heart of Quiche

Eggs play a crucial role in the quiche, providing the creamy, custard-like texture that makes this dish irresistible. Whether you're using whole eggs or a combination of eggs and egg yolks, achieving the right balance is essential. Experiment with different egg-to-cream ratios to find the perfect consistency for your taste.

Techniques for Perfection:

To master the art of quiche-making, understanding a few essential techniques is key.

Blind baking the crust ensures it stays crisp, while pre-cooking certain ingredients like vegetables prevents excess moisture. Don't forget to let your quiche rest after baking, allowing the flavors to meld and the texture to settle.

Presentation Matters:

Quiches are not only a treat for the taste buds but also a feast for the eyes. Experiment with decorative crust edges or arrange colorful ingredients on top for an Instagram-worthy presentation. A well-presented quiche is not just a meal; it's a culinary masterpiece.

Whether you're a seasoned chef or a kitchen novice, quiche offers an exciting canvas for culinary exploration. From mastering the perfect crust to crafting unique flavor combinations, the world of quiche-making is rich with possibilities. So, gather your ingredients, preheat that oven, and let the aroma of a freshly baked quiche fill your kitchen with warmth and satisfaction.

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Ingredients:

2 TBSP Butter

2-3 Leeks

4 Large Eggs

1 1/2 Cup Heavy Cream

1 tsp Cheyenne Pepper

1 tsp nutmeg

1 TBSP Italian Seasoning

1 recipe of Vegan Cashew Parmesan

1 Dough Ball of Whole Wheat Pie Crust

Salt & Pepper to season

Directions:

The Crust:

1. Preheat the oven to 400 degrees F.

2. On a floured counter, roll out 1 dough Ball in a circle large enough to cover the bottom and sides of a 9 inch pie plate.

3. Fit the dough to the pie plate, cut off any extra dough.

4. Using a fork, lightly poke the dough all over about 1 inch apart. This will prevent the dough from bubbling when pre baking.

5. Bake the dough for 10-15 minutes. Remove from the oven to cool.

The Filling:

1. Trim and peel off any wilted leaves of the leaks. Slice each leek lengthwise and wash really well between each layer. Pat dry with a towel.

2. Cross slice the leeks into small slices.

3. In a large skillet melt the butter, add leeks and cook on med/low heat for 10 minutes or until leeks are translucent. Do not brown.

4. Season with salt and pepper.

5. In a large bowl whisk together eggs, cream, Italian Seasoning, nutmeg, and cheyenne pepper.

6. Stir in Cashew Parmesan.

Assemble & Bake:

1. Evenly spread the sauted leeks over the prebaked pie crust.

2. Gently pour egg batter over the leaks.

3. Turn down the oven to 325, bake for 45-55 minutes. The quiche will be fluffy when coming out of the oven.

4. Allow quiche to cool. It will deflate as it cools.

5. Serve warm or store in an airtight container and serve cold later.