Sunday, November 30, 2008
Rosemary Cheddar & Leek Quiche
This is a variation on ATK's quiche lorraine recipe...
1 1/4 c. all purpose flour
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter, cold, cut into 2 pieces
5 Tbsp shortening, cold, cut into 5 pieces
4 Tbsp ice water
2 strips bacon
2 leeks, sliced thinly, green parts discarded
2 c. half & half
2 eggs + 2 yolks
1/2 tsp white pepper
1/2 tsp salt
1 c. grated extra sharp cheddar
In a food processor, combine salt, flour, sugar and rosemary. Pulse for 1 min or until combined. Add pieces of butter and shortening, one at a time. Pulse in food processor until pea size pieces are formed. Transfer to large bowl. With a rubber spatula, fold in the 4 Tbsp of ice water until dough comes together. Remove from bowl and form into a disc, 4" in diameter. Wrap in plastic and refrigerate for at least 45 mins.
Par bake the crust:
Preheat oven to 375. Roll dough between 2 pieces of plastic wrap to about a 12" diameter and transfer to pie plate. place piece of tin foil over pie shell and fill with pie weights or dried beans or rice. This will prevent crust from bubbling up while baking in the oven. Bake for 25 to 30 mins then remove from oven and remove foil with pie weights. Return to oven and bake for an addtl' 5 mins or until light golden. Remove from oven.
Make the filling:
Fry bacon in a skillet until fat is rendered and bacon is crispy. Remove bacon and transfer to paper towel-lined plate. Pour off all but 1 Tbsp bacon grease and saute leeks in bacon grease until tender, about 5 mins.
Chop bacon into small pieces, about 1/4 inch each.
Whisk eggs, yolks, half & half, nutmeg, white pepper and salt. Put cheese, leeks, and bacon into bottom of pie shell.
Pour egg mixture on top of bacon, cheese and leeks.
Return to oven and bake at 375 for 30-35 mins or until a knife blade inserted in middle of quiche comes out clean.
Allow to cool 10 mins before serving.