Leek, squash, sorrel quiche: Arnaud Dalibot’s recipe

For 4 to 6 people

Provide 1 mold of 28 to 30 cm in diameter.

For the shortcrust pastry :

• 75 g of T65 wheat flour
• 75 g buckwheat flour
• 75 g unsalted butter at room temperature
• 4 tbsp. to s. water
• 1 C. to c. poppy seeds
• 1 C. to c. salt

For the device :

• 3 whole eggs
• 15 cl of milk
• 20 cl of liquid cream
• 1 C. to c. curry

For garnish :

• 250 g butternut squash
• 220 g leek
• 80 g sorrel
• 100 g grated Comté cheese
• 1 C. to s. shaved poppy seeds

The preparation

For the shortcrust pastry, mix the flours, poppy seeds and salt. Cut the butter into cubes and add it to the flour. Knead with your fingertips until you obtain a coarse semolina. Add the water little by little and continue to knead until you form a compact ball of dough. Wrap in film and leave to cool for at least 1 hour. Remove the dough from the refrigerator. Preheat the oven to 180°C.

Empty and cut the squash into quarters then into 0.5 cm thick slices (no need to peel them). Clean then roughly slice the leek and sorrel. Mix with the squash. Roll out the dough with a rolling pin. Lower it into a tart mold and prick the bottom. Precook for 10 minutes at 180°C.

In a bowl, break and beat the eggs. Gradually add the milk and cream, curry and a good pinch of salt and pepper. Whisk. Arrange the filling on the precooked dough. Pour the mixture on top. Sprinkle with grated Comté cheese and poppy seeds. Bake for 40 minutes at 180°C.