Leek and Onion Quiche
Easy and delicious as well as healthy, this simple quiche is a versatile dish that can be served as breakfast, lunch or dinner. Everyone who tried it loved it and it is such a versatile recipe you could add almost any kind of additional fillings such as bacon or mushrooms.
Ingredients
- Onion, white or yellow, sliced thinly · 1
- Crème Fraiche · 2 tablespoons
- Butter · 2 tablespoons
- Olive Oil · 2 tablespoons
- Kalamata Olives, pitted and sliced in half lengthwise · 12
- Goat cheese, mild, crumbled · 2 ounces
- Gruyere cheese, grated · ¾ cup
- Nutmeg, fresh grated · 1/8 teaspoon
- Herbie's Thyme Leaves · 1 teaspoon
- Heavy cream · 1 pint
- Egg yolk · 1
- Eggs, large · 3
- Leek, washed and sliced thinly · 1
Instructions
Adjust oven rack to center position and heat oven to 375°F
Sauté onion and thyme in butter until softened and caramelized. Remove from pan and let cool.
Using white part only, sauté leeks in butter over medium heat until softened (about 5 minutes).
Meanwhile whisk eggs, heavy cream, nutmeg, salt and pepper (and crème fraiche if using) in a medium bowl and set aside.
Layer the caramelized onions, goat cheese, sautéed leeks and Gruyere cheese evenly in your pre-baked tart shell. Place the calamata olives on top of the layers. (These will look beautiful after your quiche has baked).
Pour custard mixture carefully over these layers. (It’s easier if you place the shell on the oven rack at this point. This way you won’t be dripping the mixture across your kitchen floor). You may have just a tablespoon or so of the mixture left over.
Bake for 18 to 20 minutes or until puffed and lightly browned.
Tart Shell
Pre-bake tart shell in 375°F oven until lightly browned. (9 inch round tart pan with removable bottom, fluted edges @ 1 inch deep). Tart dough recipe is attached, or can use your own recipe, or pre-made dough).
Tart Dough
1 cup unbleached all purpose flour
1 tsp sugar
4 Tbsp unsalted butter
4 Tbsp salted butter
1½ Tbsp cold water
Put flour and sugar in bowl of stand mixer. Cut butter into small pieces. With the paddle attachment and mixer on medium speed. Mix butter into flour mixture. When mixture resembles cornmeal, add water. Quickly mix together and remove from bowl. Form dough into a ball then flatten into a disc. Wrap tightly in plastic and let chill for at least 30 minutes.
A tart pan with a removable bottom is a must in order to decant the quiche easily. Roll out pastry to about 1/8 inch thick and put in to tart pan. Pressing dough firmly into the sides. Freeze at least 30 minutes to allow dough to relax. This will prevent the dough from shrinking during baking. Bake in a 375°F for 20 minutes until just barely browned.
Tart dough freezes well if wrapped tightly in plastic. And if you have the space, a pre-rolled unbaked tart shell can be kept for up to 2 weeks in the freezer.
