leek havarti quiche with pâte brisée

hey looky here.  i have a quiche for you.

this is one of those things that i believe most people avoid because it sounds reallyyy difficult.  however, the most difficult part about this is the crust so if you know how to make a pie crust GREAT!  if you don't BUY ONE!  the filling is so easy a monkey could do it.

and the best part about a quiche is that you can share it with others which is the kinda the whole point of cooking sometimes.  great food lends itself to good conversation too.

leek havarti quiche

makes ~8 slices

printable recipe

for the crust

1 1/4 c. all-purpose flour

1/2 t. salt

1 T sugar

4 oz unsalted butter, cold, cut into small cubes

1/8 c. to 1/4 c. ice cold water

for the quiche

1 leek

1 T butter

3 eggs

1/2 c. heavy cream

1/2 c. water or milk

 1 t kosher salt

4-5 springs of fresh thyme

1/2 c. crumbled harvarti cheese

 

 

1) mix the flour, sugar and salt together

2) cut the butter into the flour mixture with your hands or with a pastry cutter

3) add 1/8 c. of ice water to the flour mixture and mix with a fork until the dough clumps together when pinched.  adding 1 T at a time if needed

4) gather into a ball and flatten into a disk.  wrap with plastic wrap and chill in freezer for 15-20 mins or until firm

1) preheat oven to 375 F cut the white end of the leek from the green end.  split the leek down the middle the long way.  cut into 1/8" slices and wash very well to remove sand

2) saute leeks in butter until cooked through

3) beat eggs, heavy cream, water (or milk), salt and thyme leaves together in a bowl

4) fold in cheese

assembly

1) roll crust to about a 1/4" or until the crust extends over the edges of a 10" tart pan

2) roll up pie crust with the rolling pin.  then roll it back out on top of the tart pan (see pic above)

3) lift up crust and gently press into pan.  then use your thumb to press the crust into the edge of the tart pan to break off the crust.  if there are some cracks in the crust, use any leftover crust to patch it

4) pour egg mixture into tart pan and bake for 40-45 mins or until the eggs are set and golden brown

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