Leek Quiche
My friend Liliana recommended pastry chef Nick Malgieri’s pie crust. To try it I made this leek quiche, a simpler version of France’s flamiche, courtesy of NY Tmes’ Martha Shulman. Easy and delicious. A keeper!
Leek Quiche
My friend Liliana recommended pastry chef Nick Malgieri’s pie crust. To try it I made this leek quiche, a simpler version of France’s flamiche, courtesy of NY Tmes’ Martha Shulman. Easy and delicious. A keeper!
Cooking Instructions
- 1
Combine flour, sugar, baking powder, and salt in food processor.
- 2
Incorporate butter and oil. Add water and mix with pulses until ingredients are fully integrated.
- 3
Remove dough from food processor and finish mixing it with your hands until it gets soft and tender. On a floured surface roll dough with a rolling pin until big enough for pie dish. Place on pie dish and remove excess. Place pie crust in the refrigerator covered for at least 20 minutes.
- 4
Prepare the filling. Sauté in oil and butter the leeks at medium low temperature covered, stirring occasionally, for 15 minutes. Do not let the leeks burn; if necessary add some water. Add garlic and cook for another minute. Remove from heat.
- 5
Preheat oven to 375F.
- 6
Beat eggs and yolks. Add milk and pepper. Mix in milk. Add leeks and combine.
- 7
Add cheese and mix well. Pour on crust.
- 8
Bake for 35 minutes.
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