February 5, 2012

Quiche Lorraine

I was able to co-host a baby shower for a friend. Held in the morning, we spread a simple brunch - baked goods, fruit salad, and this quiche. Good thing the quiche turned out, as I made it that morning for the first time. This quiche was amazing, really, but I owe it all to Deb at Smitten Kitchen. She is amazing.

Quiche Lorraine
from Smitten Kitchen

1 3/4 cups diced leeks, white and light green parts only (about 2 large leeks)
3/4 cup diced onion
2 1/2 teaspoons olive oil
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
Pinch nutmeg
Pinch pepper
1 1/2 cups diced ham (about 1/2 pound)
3/4 cup grated Swiss cheese

UPDATE: Because sour cream is not something I often have on hand, I tried a new batter.  Instead of using 3 eggs, 1/2 c. cream, and 1 c. sour cream, I used: 4 eggs, 2 yolks, and 3/4 c. cream.

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or 8-inch deep tart pan, and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan may take up to 50 minutes baking time). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

1 comment:

Sheena said...

So delicious! Thanks for the extra piece!