LEEK QUICHE - QUICHE AUX POIREAUX
LEEK QUICHE – QUICHE AUX POIREAUX
SPECIAL EQUIPMENT: glass or metal pie plate measuring 10-1/2 (26.25cm). If all you have is a removeable bottom pie plate, use it but make sure that you save a little pastry so that if the pastry shrinks and there are small holes, you can patch them!
LEEK QUICHE - QUICHE AUX POIREAUX
LEEK QUICHE – QUICHE AUX POIREAUX
SPECIAL EQUIPMENT: glass or metal pie plate measuring 10-1/2 (26.25cm). If all you have is a removeable bottom pie plate, use it but make sure that you save a little pastry so that if the pastry shrinks and there are small holes, you can patch them!
Servings Prep Time
6servings 20 minutes
Cook Time
30-40minutes
Servings Prep Time
6servings 20 minutes
Cook Time
30-40minutes
Ingredients
  • 4ounces; 120g baconcut in small pieces
  • 1tablespoon olive oil – if necessary
  • White part only4 leekstrimmed, cut in thin rounds, rinsed
  • Fine sea salt and freshly grated black pepper
  • One recipe for TENDER TART PASTRY
  • 6 large eggs
  • 2/3cup;160ml heavy cream or creme fraîche
  • 1cup;250ml, milkpreferably whole
  • 4ounces; 120g GruyèreEmmenthal, or other Swiss-type cheese, grated,
Instructions
  1. Roll out the pastry to fit a 10-1/2-inch (26.25cm) glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes or in the refrigerator for at least 1 hour.
  2. Preheat the oven to 425 degrees F (220C).
  3. Line the pastry with aluminum foil and pastry weights, place on a baking sheet, and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve.
  4. Place the bacon in a medium, heavy skillet over medium heat. Add the bacon and cook, stirring, until it is Cook golden on all sides, which will take about 7 minutes. If you need extra fat, add the oil, so the bacon browns nicely. Transfer the bacon to a plate lined with paper towel. Drain off all but 1 tablespoon of fat from the pan, if necessary. Add the leeks, stir, season lightly with salt and pepper and cook, covered, stirring frequently, until the leeks are tender, which will take 8 to 10 minutes.
  5. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper. Add the leeks and the cheese to the egg mixture and stir until all the ingredients are well-mixed.
  6. Sprinkle the bacon on the pastry. Turn the custard mixture into the pastry. Carefully put the quiche, which should be on the baking sheet, into the oven on the center rack and bake until the filling is golden and completely baked through, which will take 30 to 40 minutes. To test for doneness, shake the quiche – if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.
  7. Remove the quiche from the oven and show it to your guests while it’s at its best, as it will deflate. Wait for it to cool for about 10 minutes, then serve