Leek Quiche with Brie and Fig Chutney

Ingredients

• 1 Shallot
• 1 tsp butter
• 4 thyme sprigs
• 100 ml red wine
• 2 tbsp port wine
• 0.5 tsp mustard powder
• 6 figs
• 150 g flour
• Salt
• 1 egg
• 120 g butter
• 2 leeks
• 150 g brie cheese
• 3 eggs
• 250 ml Whipping Cream
• pepper (ground)
• flour (for surface)

Instructions

1. 1.

   For the chutney, peel and dice the shallot, then sauté in hot butter. Add thyme, deglaze with red wine and port wine, sprinkle mustard powder, and reduce by about half. Dice the figs, add them, and simmer for another 15 minutes until thickened into a chutney. Keep it in jars.

2. 2.

   For the dough, mix flour with a pinch of salt, sift onto a surface, create a well in the center, crack an egg into it, and scatter butter pieces around the well. Knead all ingredients quickly by hand into a smooth dough, shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

3. 3.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat.

4. 4.

   Halve each leek lengthwise, rinse, trim ends, cut into ~10 cm pieces, blanch in boiling salted water for 1–2 minutes. Drain, shock in cold water, then dry thoroughly.

5. 5.

   Dice the brie into small cubes and mash with a fork. Whisk together with eggs and cream; season with salt and pepper.

6. 6.

   Roll out the dough on a floured surface slightly larger than your baking tin, line the tin, lifting a rim. Spread one‑third of the brie mixture over the base, lay one‑third of the leek strips thinly on top, cover again with brie mixture, then add another layer of leeks. Repeat this layering once more.

7. 7.

   Bake in the preheated oven for about 35 minutes until golden and set. Remove from oven, serve warm topped with fig chutney.