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Grana PadanoBaked goodsVegetables

Leek, potato and Grana Padano quiche

Name: Leek, potato and Grana Padano quiche
Prep time: 120 min
Cook time: 120 min
Total time: 4 people
Yield: 4 people
Cuisine: Italian
Ingredients: Pinch of nutmeg Pepper to taste 4 eggs 6 egg yolks 150 g Grana Padano aged for 9 to 16 months 600 g cream 200 g potatoes 400 g leeks cut into small chunks Shortcrust pastry: 200 g butter 400 g flour 140 g iced water Salt to taste

Difficulty

4 people

120 min

Carmine Amarante

Ingredients

Pinch of nutmeg
Pepper to taste
4 eggs
6 egg yolks
150 g Grana Padano aged for 9 to 16 months
600 g cream
200 g potatoes
400 g leeks cut into small chunks

Shortcrust pastry:
200 g butter
400 g flour
140 g iced water
Salt to taste

Preparation

STEP 1

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

STEP 2

In a pan, fry the leeks in a little oil; meantime, cut the potatoes into 3mm slices. Whizz the eggs, egg yolks, cream and grated Grana Padano in an electric blender. Season with pepper, nutmeg and salt. Add the leeks to the mix.

STEP 3

Lay the potatoes over the pre-cooked shortcrust pastry and pour the mixture on top. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.

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Leek, potato and Grana Padano quiche

Ingredients

Pinch of nutmeg
Pepper to taste
4 eggs
6 egg yolks
150 g Grana Padano aged for 9 to 16 months
600 g cream
200 g potatoes
400 g leeks cut into small chunks

Shortcrust pastry:
200 g butter
400 g flour
140 g iced water
Salt to taste

Preparation

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

In a pan, fry the leeks in a little oil; meantime, cut the potatoes into 3mm slices. Whizz the eggs, egg yolks, cream and grated Grana Padano in an electric blender. Season with pepper, nutmeg and salt. Add the leeks to the mix.

Lay the potatoes over the pre-cooked shortcrust pastry and pour the mixture on top. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.

Related recipes

Turkey, bacon and cranberry Arancini with Grana Padano Riserva

Green Beans, Speck, Hazelnut and Grana Padano Riserva Plum Cake

Grana Padano soft polenta and wild mushrooms

Baked avocado stuffed with egg, salmon and Grana Padano

An iconic product

The PDO

Fun Facts

The consortium members

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Special projects

Search

Leek, potato and Grana Padano quiche

Ingredients

Pinch of nutmeg Pepper to taste 4 eggs 6 egg yolks 150 g Grana Padano aged for 9 to 16 months 600 g cream 200 g potatoes 400 g leeks cut into small chunks Shortcrust pastry: 200 g butter 400 g flour 140 g iced water Salt to taste

Preparation

Shortcrust pastry: Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

In a pan, fry the leeks in a little oil; meantime, cut the potatoes into 3mm slices. Whizz the eggs, egg yolks, cream and grated Grana Padano in an electric blender. Season with pepper, nutmeg and salt. Add the leeks to the mix.

Lay the potatoes over the pre-cooked shortcrust pastry and pour the mixture on top. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes. Remove from the oven and serve on a plate or cut into slices.

Related recipes

Turkey, bacon and cranberry Arancini with Grana Padano Riserva

Green Beans, Speck, Hazelnut and Grana Padano Riserva Plum Cake

Grana Padano soft polenta and wild mushrooms

Baked avocado stuffed with egg, salmon and Grana Padano

An iconic product

The PDO

Fun Facts

The consortium members

Pinch of nutmeg
Pepper to taste
4 eggs
6 egg yolks
150 g Grana Padano aged for 9 to 16 months
600 g cream
200 g potatoes
400 g leeks cut into small chunks

Shortcrust pastry:
200 g butter
400 g flour
140 g iced water
Salt to taste

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

Lay the potatoes over the pre-cooked shortcrust pastry and pour the mixture on top. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.