Quiche with a Cretan twist

Cretan apaki, leeks and Cretan PDO Graviera in a tart that there are simply no words to describe

An appetizer with traditional Cretan ingredients which reminds us of Christmas in the village near the mountains. The aromatic herbs with which the apaki is smoked, blend harmoniously with the strong-tasting graviera cheese and honey.

Quice with a cretan twist
Προετοιμασία 25 minutes
Μαγειρεμα 2 hours 40 minutes
Συνολικος Χρόνος 3 hours 5 minutes
Είδος Γευματος Appetizer
Εθνικότητα Greek
Απόδοση 8 people


For the Dough

  • 514 gr Pâte brisée see recipe

For the stuffing

  • 300 gr cherry tomatoes
  • 1 clove garlic
  • 6 gr salt
  • 50 gr olive oil
  • 200 gr apaki cut into cubes
  • 180 gr leeks sliced
  • 150 gr Cretan Graviera PDO
  • 5 gr Honey

For the Quiche Base

  • 300 gr eggs 5 medium
  • 300 gr milk
  • 80 gr yogurt
  • 1 gr black pepper cracked
  • 0.5 gr thyme


For the Dough

  • We make one dose of dough for tarts following the recipe that you will find here . You can make the dough a day earlier and lay it on the tart pan according to the recipe's instructions.
  • Preheat the oven to 200 ° C.
  • Place a greaseproof paper or aluminium foil on the tart dough and place weights or chickpeas, so that the dough does not swell during baking.
  • Bake for 20 minutes at 200 ° C
  • After 20 minutes, remove the foil with the weights and continue baking for another five minutes


  • Preheat the oven to 110 ° C
  • Wash and dry the cherry tomatoes very well with a towel. Cut them in half and place them on a baking sheet lined with baking parchment.
  • Paste the garlic and mix it with half the amount of olive oil (25 gr.). Sprinkle the cherry tomatoes with the garlic oil and salt.
  • Bake the cherry tomatoes for 1 hour at 110 ° C
  • Saute the leeks with the rest of the olive oil (25 g) in a pan over a medium heat, stirring constantly with the help of a ladle. We want the leek to sweat and to be cooked without taking on colour.
  • When it is almost ready, add the diced apaki to the pan. Continue sautéing for another one or two minutes (no more because the apaki will become chewy).
  • Remove the pan from the heat and add the honey. Mix well and set aside.

For the Quiche Base

  • Put all the ingredients in a bowl and beat with a whisk or a hand blender.

Baking and Montage

  • Preheat the oven to 160 ° C
  • Place the sauteed leeks with the apaki in the baked tart dough.
  • Add the graviera on the entire surface of the filling.
  • Carefully add the cream on top of the ingredients.
  • At the very top, decorate with the slow roasted cherry tomatoes
  • Bake at 160 ° C for 30 – 35 minutes. One way to check if the tart is ready is to lightly touch the center of the cream which should have the texture of jelly. Alternatively if we have a thermometer, the temperature in the centre should reach 78 ° C. Remove immediately and allow to cool before cutting.


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