Leek Quiche

Name: Leek Quiche
Total time: 7200 s
Yield: 6 people
Cuisine: American
Ingredients: 200 grams (1 1/3 cups) all-purpose flour; 10 grams (1 tablespoon) sugar; 3 grams (1 teaspoon) baking powder; 3 grams (1/2 teaspoon) salt; 50 grams (3 1/2 tablespoons) unsalted butter, cold, cut in pieces; 2 tablespoon vegetable oil; 5 tablespoons water, cold; 1 tablespoon olive oil; 1 tablespoon butter; 4 small leeks, white and light green parts only, thinly sliced (340 grams approx); Salt to taste; 1 clove garlic, minced; 2 egg yolks; 2 whole eggs; 3/4 cup milk; Ground pepper to taste; 113 grams Gruyère, grated

Ricardo @tallcook

Manhattan, New York, United States

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!

#vegetarian #lunch #snack #meal

Ricardo @tallcook

Manhattan, New York, United States

#vegetarian #lunch #snack #meal

Saved

Ingredients

2 hours

6 people

Pie Crust
200 grams (1 1/3 cups)all-purpose flour
10 grams (1 tablespoon)sugar
3 grams (1 teaspoon)baking powder
3 grams (1/2 teaspoon)salt
50 grams (3 1/2 tablespoons)unsalted butter, cold, cut in pieces
2 tablespoonvegetable oil
5 tablespoonswater, cold
Filling
1 tablespoonolive oil
1 tablespoonbutter
4small leeks, white and light green parts only, thinly sliced (340 grams approx)
Salt to taste
1 clovegarlic, minced
2egg yolks
2whole eggs
3/4 cupmilk
Ground pepper to taste
113 gramsGruyère, grated

Saved

Steps

2 hours

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.