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Leek Quiche
This recipe began life as Onion Quiche, but the temptation to substitute leeks for the
onions proved overwhelming. We think the result wonderful, but you should feel free to
revert to the original.
One element in the techique deserves emphasis: the bread crumbs sprinkled across the
crust before the filling is added. It keeps the crust from getting soggy. We first encountered this in recipes from Julie
Dannenbaum and have used it in virtually every quiche we have prepared since.
| 1 9" partly baked pie shell |
8 T. butter |
| 5 c. chopped leeks |
2 eggs |
| 2 egg yolks |
salt and freshly ground black pepper to taste |
| 1/2 t. nutmeg |
1/2 t. sugar |
| 1 1/2 c. light cream |
1/4 c. fine bread crumbs |
| 2-3 T. chopped parsley or chives |
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- To "partly bake" the crust, press it into the pan; use a fork to prick the dough all
over the bottom; then chill it in the refrigerator for approximately 20 minutes.
When you remove it from the fridge, line the crust with waxed paper, and fill with
something heavy enough (beans, rice, pie weights) to keep the crust from puffing up.
20-25 minutes in an oven preheated to 375o will be plenty to set the crust.
- Meanwhile, melt the butter in a large skillet. Add the chopped leeks and sauté until
nearly transparent, 10-15 minutes.
- Whisk together the eggs and egg yolks, until blended but not yet frothy. Stir in the
salt, pepper, nutmeg, and sugar. Then, add the cream.
- Sprinkle the bread crumbs into the shell; then, ladle in the leeks; and finally, pour
in the egg mixture.
- Bake in an oven preheated to 350o for 45 to 60 minutes, until the custard is
set. Precise timing is virtually impossible with quiches.
We've never finished in less than 50. The traditional test calls for a silver knife
inserted in the center of the quiche; it should come out clean. A less elegant technique
involves watching for a slight browning around the edge of the custard and a puffing of the
center.
4-6 servings
Source: Julie Dannenbaum's Creative Cooking School
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