LEEK QUICHE
I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams
CARAMELIZED LEEK QUICHE
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
- Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
- Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
- Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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