Drinks advice

Leek quiche with Sandeman Medium Dry Sherry

Out of the oven comes a quiche of slowly braised leek in a filling of egg, cream and grated cheese, on a crisp base. The medium dry sherry sets against it a wine that picks up the sweet side of the leek and carries the cream away at the same time.

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Quiche met prei en spek
Photo: LoopZilla, CC BY-SA 2.0

From the shelf

The bottle

Sandeman Medium Dry Sherry comes from the sherry region in the south of Spain. According to the Consejo Regulador, medium is a blend of dry generoso wine with naturally sweet wine or concentrated must; for the designation medium dry the Consejo uses 5 to 45 grams of residual sugar per litre, the driest band of the style. According to the Consejo, the alcohol content of medium lies between 15 and 22 percent. Our own bottle page calls this bottle an aromatic sherry; it is at 15 percent alcohol and comes in 75 centilitres.

Sandeman Medium Dry Sherry

The combination

Why this works together

Leek that has been sweated for half an hour over low heat is no longer sharp but sweet: the plant breaks down its own sulphur compounds and what remains is soft and almost caramel-like. A bone-dry wine makes that sweetness stand out, almost watery. The few grams of residual sugar in a medium dry go along with it, so the leek may be sweet without throwing the plate off balance. In addition, the quiche has two things that have to go: the cream in the filling and the butter pastry of the base. The acidity and the 15 percent alcohol work on that, and the oxidative part of the blend also brings a nutty tone that suits the toasted crust and the melted cheese. The Consejo literally names quiche for medium, straight after pâté.

At the table

The dish

  • For 4 people
  • Ready in 1 hour and 10 minutes
  • Type main course

What you need

  • 1 sheet of ready-made shortcrust pastry for a quiche tin
  • 2 leeks, in thin rings
  • 1 onion, finely chopped
  • 4 eggs
  • 200 ml whipping cream
  • 100 g grated mature cheese
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

How to make it

  1. Preheat the oven to 180 degrees. Put the dough in a greased quiche tin, prick the base, lay baking paper with baking beans on top and blind-bake the base for ten minutes.
  2. Meanwhile finely chop the leek and the onion and sweat them in the olive oil over low heat, until about a third of the volume is left. Allow half an hour.
  3. Whisk the cream with the eggs and the grated cheese, and season the mixture with salt and pepper.
  4. Fold the braised leek and onion through the egg mixture; leave behind the liquid that is still in the pan.
  5. Pour the filling into the pre-baked base.
  6. Bake the quiche for about another thirty minutes, until the filling has set. Check by poking a satay skewer into the middle.
  7. Let the quiche rest for fifteen minutes before cutting it, and serve it lukewarm.

In the glass

Serving

Pour this medium dry at 12 to 14 degrees into a white wine glass, filled to about a third. At that temperature the residual sweetness stays noticeable without becoming sticky; much colder and the wine closes up. An opened medium is patient: Consejo estimates about two months for blended sherry with the bottle closed and stored cool, so you do not have to finish it in one evening.

Everything about Sandeman Medium Dry SherryBack to Drinks advice from ’t Bockje

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