In season当季French法式
Leek & Gruyère Quiche韭葱格吕耶尔咸派
A 6-serving recipe with a 80-minute beginner workflow, exact seasoning and visible checkpoints.韭葱与格吕耶尔奶酪调入蛋奶馅，烤成一只奶香柔和的咸派。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Use 1 unbaked 23-cm tart or pie crust in its pan. Trim dark green tops and roots from 3 leeks; halve lengthwise, slice 5 mm thin and swish in a bowl of cold water to remove grit, then lift out and drain. Grate 5 oz / 140 g Gruyère. Measure 2 tbsp butter, 4 large eggs, 1 cup heavy cream, ½ cup milk, ½ tsp fine salt and ⅛ tsp ground nutmeg. Use pie weights or 2 cups dry beans on parchment.用1个未烤23厘米塔皮或派皮在盘中。3根韭葱去深绿叶和根，纵切后切5毫米片，放冷水碗中晃洗去沙，捞出沥干。140克格鲁耶尔奶酪擦丝。量2大匙黄油、4个大鸡蛋、1杯淡奶油、½杯牛奶、½小匙细盐、⅛小匙肉豆蔻粉；备派石或2杯干豆和烘焙纸。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Leeks韭葱3
- Gruyère格吕耶尔奶酪5 oz盎司
- Eggs鸡蛋4
- Heavy cream淡奶油1 cup杯
- Milk牛奶0.5 cup杯
- Butter黄油2 tbsp大勺
- Pie crust派皮1
- Fine salt细盐0.5 tsp小勺
- Ground nutmeg肉豆蔻粉0.125 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 375°F (190°C).
烤架放到烤箱中层，预热到375°F (190°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Prick the crust all over, line it with parchment, and fill with pie weights. Bake it on the lower-middle rack.
派皮上戳些小孔，铺上烘焙纸，压上派石，放进烤箱烤。
The edges look dry and pale golden.边缘发干浅金。
Common mistake & quick fix容易错在哪，怎么补救
Lift weights out by the parchment corners with mitts; they are very hot.戴手套拎烘焙纸角取出派石，很烫。
Melt the butter in a skillet, add the leeks, cover, and cook, stirring every 2 minutes.
平底锅里化开黄油，下韭葱，盖上盖煮，每2分钟搅一次。
The leeks are very soft and pale, not brown.韭葱很软、颜色浅，不上色。
Common mistake & quick fix容易错在哪，怎么补救
If they brown, lower the heat and add 1 tbsp water.上色就调小火加1大匙水。
Whisk the eggs, cream, milk, salt, and nutmeg in a bowl until smooth.
碗里把鸡蛋、奶油、牛奶、盐和肉豆蔻搅到顺滑。
The custard is smooth and evenly cloudy, without lumps.蛋奶液顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Scatter the leeks and Gruyère over the crust, then slowly pour the custard over the top, tilting the dish to fill the gaps.
把韭葱和格吕耶尔奶酪铺在派皮上，再慢慢倒入蛋奶液，转转烤盘让缝隙都填满。
The liquid is spread evenly over everything.液体均匀覆盖所有食材。
Common mistake & quick fix容易错在哪，怎么补救
Pour slowly and tilt the dish to fill gaps; stop 1 cm below the rim.慢慢倒，倾斜容器填满空隙，离边1厘米停。
Set the quiche on a sheet pan and bake.
咸派放到烤盘上，送进烤箱烤。
The edges are set, the center wobbles slightly, and it reads at least 160°F (71°C).边缘凝固，中心轻晃，中心至少160°F (71°C)。
Common mistake & quick fix容易错在哪，怎么补救
If below 160°F (71°C), bake 5 more minutes and measure again. Cracks mean overbaking but it is still safe.未到160°F (71°C)再烤5分钟重测；裂纹是烤过头但仍安全。
Let the quiche cool before slicing.
咸派放凉再切。
It is cool enough to hold and has firmed up.凉到可以拿，已经定型。
Common mistake & quick fix容易错在哪，怎么补救
Cutting while hot makes it fall apart; wait the full time.趁热切会散，等够时间。
Know your ingredients认识食材
Ingredients explained食材讲解
Leeks韭葱Mild, sweet onion relative. Grit hides between layers — slice, then rinse in a bowl of water.温和甜味的葱类。层间藏沙——先切再放水里洗。
Gruyère格吕耶尔奶酪Nutty Alpine cheese and a classic melter for gratins and French onion soup.坚果香的阿尔卑斯奶酪，焗菜和洋葱汤的经典。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Heavy cream淡奶油Heavy cream (36%+) won't curdle when simmered—use it for sauces.重奶油（36%以上）煮不易分离，适合做酱。
- Milk牛奶
Whole milk gives richer sauces and custards; protein and calcium.全脂奶做酱和蛋奶更浓郁；含蛋白和钙。
- Butter黄油
Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Pie crust派皮A ready pie or pizza crust saves time; bake straight from the fridge for flakier results.现成派皮或比萨饼底省时；从冰箱拿出直接烤更酥。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Parchment, pie weights, skillet with lid, whisk, sheet pan, food thermometer烘焙纸、派石、带盖平底锅、打蛋器、烤盘、食品温度计
Make it a balanced meal营养搭配建议
Add protein + fruit: eggs or Greek yogurt and a piece of fruit keep you full until lunch.加蛋白和水果：鸡蛋或希腊酸奶加一份水果，撑到午饭。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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