LITTLE QUICHE WITH LEEKS, PARSLEY, BLUE CHEESE AND CHERRY TOMATOES RELISH (x2)
- 50 gr All Purpose flour or Risciola
- 25 gr cold butter, in cubes
- 12.5 gr cold water
- 1 leek
- 1 garlic clove
- fresh parsley
- 20 gr blue cheese
- 3/4 teaspoons of ‘cherry tomatoes relish’
- 1 yolk
- 2 spoons of milk
- Olive oil, salt and pepper
Use a bowl to mix the flour and the cold butter. Use the tips of your fingers to incorporate the butter in the flour, mix until it looks homogeneous. Add the cold water and keep mixing. When the water is incorporated, transfer the dough to the counter and quickly knead it until it looks smooth (as short as possible). Wrap the dough in cling film and let it rest in the fridge for about 20 minutes.
In the meantime, prepare the filling. Add 2 spoons of olive oil to a pan together with the clove of garlic. When gold, remove it from the pan and add the leek, previously thinly sliced. Cook on high heat for two minutes, then add 2 spoons of water and cook until the water is all absorbed (about 5 minutes). Add the parsley and mix. Cut the blue cheese in small pieces.
When the dough has rested, take it out from the fridge and roll it out to a thickness of 3 mm. Lay it on a small pie mold, previously brushed with oil (to avoid the quiche to stick). Add the leek and the blue cheese. Whisk the yolk with the milk and add it to the filling. Bake for about 30 minutes or until the crust look golden and the filling is not liquid at all. Let it cool down for 15 minutes, remove it from the mold and enjoy it!