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.

xxx,

j

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.