Leek and Ham “Piquiche”Tuesday May 24th, 2011
“Piquiche” = pizza + quiche because this recipe is made of a bread dough on which we lay a quiche batter…
For the dough:
- 90mL lukewarm water
- 1 egg
- 225g wholemeal flour
- 1tsp salt
- 25g butter
- 1tsp rapid-rise dried yeast
For the filling:
- 3 or 4 leeks
- 30mL dry white wine
- 1tbsp olive oil
- 75g ham
- 140mL light cream
- 70mL milk
- 2 eggs
- salt and pepper
How to proceed…
- Make the dough:
Beat the egg and pour it with the water in a bowl or in your bread machine. Sprinkle over the flour. Place the salt and butter in separate corners. Make a shallow indent in the cenhtre of the flour and add the yeast. Set the bread machine to the basic dough setting and press start or, if you do not have any bread machine, mix the ingredients and work the dough for about 10 minutes until it does not stick to the bowl anymore.
- Prepare the filling:
Slice the leeks thinly. Heat the oil in a frying pan and cook the leeks over a low heat for about 5 minutes, until they have sothened slightly but not browned. Add the ham, cook for another 2 or 3 minutes and add the white wine. Cook for another 5 minutes, until almost all the wine has evaporated. Beat the eggs, add milk, cream, salt and pepper.
Preheat the oven to 190°C.
Place the dough onj a lightly floured surface. Knock it back (punch it down) gently, then roll it out to a rectangle about 23 x 33 cm. Place in an oiled swiss jelly roll tin that is about 20 x 30 cm in size. Press the edges so that the dough covers the base ans sides evenly.
Sprinkle the leek/ham mixture over the dough. Pour the egg/cream mixture over the leeks.
I usually sprinkle 1 or 2 tablespoons of wheat germ to caramelize the top and give it a nutty flavour, but that is just an option…
Bake for about 30/35 minutes.
The original recipe uses pancetta, which I have replaced with ham to make it healthier (less sat. fat and calories). Being made with wholemeal flour, it is a dish with a high fiber content.
This recipe is a very good alternative to a leek quiche because the dough, bieng a bread dough, contains much less fat (only 25g butter).
This recipe, made either in autumn or winter, is perfectly seasonal. As a consequence the carbon emissions induced by this recipe are low.
With this recipe I recommend a Mâcon. These medium bodied white wines are creamy and rich with appley flavours, complimenting very well with this recipe.