| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
Dough
- 1 cup all-purpose flour
- 6 tablespoons (3/4 stick) cold unsalted butter cut into 1/2-inch pieces
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons ice-cold water
Filling
- 1 large or small leeks, trimmed (leaving mostly green, split, washed, and thinly sliced (two cups)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup grated Gruyère cheese (5 ounces)
- 4 large eggs
- 1 1/4 cups milk
- 1/4 cup heavy cream
Ingredients
Dough
Filling
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Instructions
- Preheat oven to 400 degrees. Dough preparation: Put flour, butter, salt and sugar in food processor and pulse the mixture for 5-10 seconds, until butter breaks down into small pieces. Add a tablespoon of ice water (depends on dryness of flour may have to add a little less/little more) and process for 10-15 seconds; the dough may not have formed into a ball at this point. Transfer to bowl and press gently together to forma a ball.
- Place ball of dough in center of sheet of plastic wrap about 12 inches square and lay another piece of plastic wrap the same size on top. Roll the dough between the plastic wrap to form a circle about 12 inches in diameter. Remove the plastic wrap from the top of the dough and invert the dough into a 9- to 10-inch tart pan with a removable bottom. Use the remaining sheet of plastic wrap. The dough should extend about 1/2 inch above the edge of the pan; roll or press this overhang back over the dough at the edges to make it thicker.
- Line the shell with a double layer of aluminum foil, pressing the foil gently into place; the foil should be rigid enough to hold the dough in place as it cooks. Place the pan on a cookie sheet and bake the dough for 20 minutes. Then carefully remove the aluminum foil and bake the dough for another 20-25 minutes, until it is lightly browned inside. Put the pie crust in the oven and cover the outer layer with foil and put parchment paper in the bottom and pie weights.
- Meanwhile, for the filling: Put the leeks and 3/4 cup of water in a saucepan and bring to a boil over high heat. Boil, uncovered, for about 5 minutes, until the water has evaporated and the leeks are soft Remove from heat.
- Beat the eggs in a bowl until smooth. Stir in the salt, pepper, cheese, milk, and cream. Mix the leeks. Reduce the oven temperature to 375 degrees. Pour the filling into the precooked shell while the pan is still on the cookie sheet in the oven. (The filling will come to the rim of the shell, and there is less likelihood of it spilling if the pan is not removed from the oven.) Bake for 20 to 25 minutes, until the filling is completely set beautifully browned on top. Let the quiche rest for 10-15 minutes before cutting it into wedges and serving.