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49
ENTRÉES
MUSHROOM, LEEK AND GRUYÈRE QUICHE
From an elegant weekend brunch to a light lunch or dinner
when paired with salad, quiche works for any meal.
Makes 12 servings
1. Preheat oven to 350°F.
2. Roll out dough to
1
⁄8-inch thick circle and fi t into a
9-inch tart pan. Chill in refrigerator for 30 to 40
minutes. Using a fork, prick the chilled dough evenly
all over, but make sure not to go entirely through the
dough. Line the shell with parchment and weigh it
down with dried beans or rice. Bake for 15 to 20
minutes, or until the dough under the parchment is
no longer wet. Remove the beans/rice and parchment
and continue baking until the shell is golden brown,
an additional 10 to 15 minutes. Remove and set
aside. Reduce the oven temperature to 325°F.
3. While shell is baking, prepare the fi lling. Insert the
chopping blade into the work bowl of the food
processor. With the unit running on High, add the
garlic and leek through the feed tube and process to
fi nely chop. Remove and reserve. Remove the
chopping blade and insert the medium slicing disc
and slice the mushrooms on Low.
4.
Put oil in a medium skillet over medium-low heat.
Once oil is hot, add the chopped garlic and leek with a pinch of the salt. Sauté until
softened, about 4 minutes. Add the mushrooms and thyme. Sauté until mushrooms are
softened and have picked up some color, about 6 to 10 minutes.
5. While the mushrooms are cooking, remove the slicing disc and insert the fi ne shredding
disc. Shred the Gruyère on High. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk,
remaining salt and the pepper in the work bowl. Process on Low to fully combine.
7.
To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of
the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.
8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
½ RECIPE PÂTE BRISÉE DOUGH
(PAGE 55)
1 GARLIC CLOVE
1 SMALL TO MEDIUM LEEK, TRIMMED
AND CUT INTO ½-INCH PIECES
4 OUNCES MUSHROOMS
1 TEASPOON OLIVE OIL
¼ TEASPOON KOSHER SALT, DIVIDED
1 TEASPOON FRESH THYME (OR ¼
TO ½ TEASPOON DRIED)
2 OUNCES GRUYÈRE
¾ CUP WHOLE MILK
½ CUP HEAVY CREAM
3 LARGE EGGS
1 LARGE EGG YOLK
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
Nutritional information per serving:
Calories 193 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 185mg • calc. 79mg • fi ber 0g
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