There is nothing easier and more satisfying than a delicious quiche, it can be for breakfast, lunch, a snack, a light dinner...The French make this wonderful "pie" as much as they buy them, it's a part of the culture and as we well know, nowadays, the world has embraced it as well. Enjoy it!
- 3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
- 2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
- Salt to taste
- 1 garlic clove, minced (optional)
- 2 egg yolks
- 1 whole egg
- 1 Mediterranean pie crust (recipe below) or whole wheat yeasted olive oil crust
- Freshly ground pepper to taste
- ¾ cup milk (2% or regular)
- 3 ounces Gruyère, grated (3/4 cup tightly packed)
- Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
- Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
- Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
- Remove from the oven and allow to sit for at least 15 minutes before serving.
- Advance preparation: The crust will keep for a few days in the refrigerator and freezes well. The finished quiche will keep for two 2 or 3 three days. Warm in a low oven or serve at room temperature.
Whole Wheat Mediterranean Pie Crust
- 200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
- 115 grams (approximately 1 cup) unbleached all purpose flour
- 5 grams (approximately 3/4 teaspoon) salt
- 50 grams (1/4 cup) extra virgin olive oil
- 165 grams (3/4 cup) water
- 10 grams (2 teaspoons) red wine vinegar or strained lemon juice
- In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
- Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
- Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.
- Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.