Recently I hosted Sunday brunch for work colleagues at my house. The food, drink and company were excellent, if I do say so myself, and everyone seemed to have a great time. As with all gatherings, when it came to prepping for the party I erred on the side of over-buying for fear that I wouldn't have enough food, which then led to a surplus of ingredients.
When I opened my fridge to survey the leftovers what immediately caught my eye were eggs, heavy cream, milk, leeks and Gruyère. Perfect! I had everything I needed to make quiche. I love these savory French tarts and as a student in Dijon would eat them almost daily. To this day I still think about the scrumptious tarte au fromage from Boulangerie Garcia.
Leek and Gruyère is such a delicious flavor combination too. Nothing better than ooey, gooey melted cheese married with the delicate, sweetness of the leeks. The attached recipe makes one 9-inch round quiche but I opted to do mini ones using the tartlet tins I bought at E. Dehillerin last summer. They make the perfect hand held portion that's ideal for a picnic or snack on the go.
