09 May 2012

Bon Appe-quiche!

On Sunday a friend came up from Den Bosch for brunch; we hadn't seen her since fall, and it was so nice to catch up on goings-on big and small.
I made my favorite brunch dish, a creamy, mile-high leek, tomato, and Gruyère quiche; it's foolproof and addicting. Martha's recipe says "serves 6," but mine doesn't; I've never fed that many with it. The damn thing is just that good.

Here are some more scenes from the day, and the recipe. You'll need it this weekend.

red riding
fox pot holder
leek quiche
leek, tomato, and Gruyère quiche
adapted from Martha Stewart
  • 1 tablespoon olive oil 
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed 
  • Coarse salt and ground pepper
  • 4 Roma tomatoes, thinly sliced
  • 6 large eggs 
  • 3/4 cup cream
  • 1 cup milk
  • 1 1/2 teaspoon grainy mustard
  • a pinch of ground nutmeg 
  • One recipe of your favorite pie dough (I used Smitten Kitchen's recipe, sans sugar)
  • 1 1/2 cup shredded Gruyère cheese
1. Make your pie dough, chill, and roll out. Fit into a 9-inch springform pan with the dough hanging over the edges, chill, then bake at 375F/190C/175C(fan) for 10 minutes with pie weights or beans, then five more without weights. Set aside.

2. Lower heat to 350F/165C/150C(fan), with rack in lowest position. In a large skillet, heat olive oil over medium. Add leek, then season with salt and pepper. Cook, stirring occasionally, until leek is fragrant and tender, about 10 minutes; set aside.

3. In a large bowl, whisk together eggs, cream, milk, mustard, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with leek. Pour egg mixture over leek, then lay the tomato slices evenly over the top; they will sink slightly.

4. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.