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18
Mushroom & Leek Quiche with Gruyère
Great for a Sunday brunch, this quiche will please any crowd.
Makes one 9-inch quiche, 8 to 12 servings
1 blind-baked 9-inch tart shell based on ½ of the Pâte Brisée
recipe that follows
Filling:
1½ teaspoons unsalted butter, or olive oil
1 small leek, white and light green parts only, thinly sliced
4 ounces sliced mushrooms (about 1½ to 2 cups), white button
or cremini work well
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon fresh thyme
½ cup whole milk
½ cup heavy cream
4 large eggs
½ cup shredded Gruyère or Swiss cheese
1. Prepare the filling: Put the butter into a large skillet over medium heat.
Once the butter melts, add the leek with a pinch of salt and pepper and
sauté until just softened, about 2 to 3 minutes. Add the mushrooms
and thyme and sauté until softened and lightly browned, add additional
butter or oil if the pan seems to dry. Reserve.
2. In a medium mixing bowl, whisk together the milk, heavy cream and
eggs with the remaining salt and pepper.
3. Scatter the leek and mushroom mixture evenly in the blind-baked shell.
Pour the egg/cream mixture over to fill the tart shell and then scatter
the shredded cheese evenly on top.
4. Adjust the rack to position 2. Set the oven to Bake at 350°F for 16
minutes. Once preheated, carefully put the filled quiche into the oven.
Allow to bake until the custard is just set.
5. If desired, broil for 2 to 3 minutes to brown the top of the quiche.
6. Allow to cool for about 5 minutes before slicing and serving.
Nutritional information per serving (based on 12 servings):
Calories 194 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 232mg • calc. 73mg • fiber 0g
Pâte Brisée
This versatile dough can be used for sweet or savory treats.
Makes two single-crust 9-inch tarts/pies, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, cold and cubed
4 tablespoons ice water
1. Put flour and salt into a Cuisinart
®
Food Processor fitted with the
chopping blade. Process for 10 seconds. Add butter to work bowl and
pulse until the mixture resembles coarse crumbs. Pour in water, 1
tablespoon at a time, and pulse until a dough just forms. Divide dough
into 2 flat discs; wrap in plastic and refrigerate until ready to use.*
2. To roll and blind-bake: On a lightly floured surface, roll out one of the
pastry discs into an 11-inch circle that is about
1
⁄8-inch thick. Reverse
the dough onto the rolling pin and unroll it evenly over a 9-inch tart
pan. Press the dough lightly into the pan, lifting the edges and working
it gently down into the corners of the pan. Trim off excess dough by
rolling the pin over the top of the pan.
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