Quiche bread dough with leeks and ham: I love the quiche but I also love to try new things. And when you love new things and the quiche and it has a surplus of sour dough that you do? It makes a quiche with bread dough! And here she is: Quiche with leeks and ham, delicate and flavorful together, on a soft yeast dough. I made a paste using natural yeast, but since this quiche is very good and that not everyone has yeast, I give you the alternative to a paste of fresh yeast and dried Brewer's yeast, with doses for rapid leavening (If you have little time) or long, If you have time and patience. Obviously, If you don't have a sourdough (I recommend everyone to prepare), It would be better for the digestibility of the dough and organoleptic level, use at least the long leavening process with a minimum dose of yeast. If you want to try this tasty quiche but don't feel like making the dough you can prepare it with puff pastry or brisee, even those already ready.
Ingredients for 4 people (doses for a cake pan from 26-28 centimetres):
for the dough
250 grams of durum wheat 50 grams of flour 00 5 grams of salt 200 milliliters of water 100 grams of yeast (or 2 grams of fresh yeast for leavening of 24 hours, or 10 grams of fresh yeast for leavening of an hour and a half. If you want to use dried Brewer's yeast, 4 grams for a rising to 5 hours)
for the filling
4 eggs 4 large leeks 120 grams of ham into thick slices 6 Tablespoons extra virgin olive oil 25 ml white wine salt and pepper 50 grams of Parmesan 25 grams of grated Pecorino cheese Dop enough chives a few leaves of fresh mint or Mint 50 ml of cream
For the dough put in a large bowl the flours, the yeast, the salt and start to pour the water slowly. When you have a coarse mixture, transfer it to lightly oiled work surface and work it for at least 10 minutes, until smooth, smooth and elastic. You have to get a soft but not sticky dough. If you have used the sourdough, put the dough to rise at room temperature in a bowl greased with oil and covered with a damp cloth for 8 hours. If you have used the fresh yeast in minimum quantity, 2 grams, put the dough in the refrigerator over night. If you have used yeast in quantity 12 grams make dough rise at room temperature in a greased Bowl covered with a damp cloth for an hour and a half about. Finally, If you have used the dry yeast in dose of 4 grams, leave to rise in a greased Bowl covered with a damp cloth for 3-5 hours at room temperature.
At this point, When your dough, However you did, will be leavened, prepare the stuffing: wash the leeks, remove the ends and the outer leaves, cut them in half lengthwise and cut into rounds. Put them in a pan with oil and Brown over high heat, Add wine, season with salt, pepper and leave to stew for 10 minutes. Sauté diced ham in a pan with a tablespoon of olive oil, until crispy.
Preheat the oven to 180 degrees static. In a bowl put eggs, the Parmesan, pecorino, the chopped chives and Mint, the cream and beat with a whisk to mix the mixture. Season with salt and pepper.
Oil the Pan you have chosen and cover the bottom and sides with one disc of bread dough rolled out in about half a centimetre thick with the help of a rolling pin. Distribute on the bottom the ham, then the leeks stews and then pour in the egg mixture. Bake for 30 minutes and then to other 5-7 minutes in oven until the mixture is golden. Leave to rest for 5 minutes and serve the quiche cut into slices.
THE PAIRING: We choose a beer for this dish is characterized by a certain degree of overall fatness. We suggest the Golden Ale produced (with the method of high fermentation) from Perugia brewery: is a pale Lager, the compact foam, with fresh scents, an alcohol content of 5,2% vol. Serve it at around six degrees of temperature.