I promised to share this luscious quiche recipe I served at a recent New Year’s Day brunch with you so here it is.
I actually hadn’t made a quiche in many years, and for some reason I had been thinking lately a lot about how delicious a bacon/leek combination would be.
In the past I have made spinach quiches, mushroom quiches, the traditional quiche Lorraine, and even a quiche with crabmeat, but never bacon/leek.
The wonderful thing about quiche is it can be made ahead, which is truly a life saver when you are entertaining.
It seemed perfect for the brunch menu I was planning, and I found this winning recipe from Food and Wine online. The recipe makes two 10-inch tarts. If you are not serving both you can freeze one for another time.
There are two options…The baked quiches can be covered and refrigerated overnight. Reheat them gently before serving…or
… pre-bake the tart shells a day or two before, wrap them carefully and let stand at room temperature. Then prepare the filling a day ahead, refrigerating the components separately. The night before you are serving them, fill the pre- baked quiche shell, cover and carefully refrigerate until ready to bake and serve them to your guests.
I chose the second option, but either will work. While the guests were having appetizers the quiches baked, and I was able to take them out of the oven all puffed and golden.
Here’s the recipe…
Bacon-and-Leek Quiche ( Grace Parisi, Food and Wine online)
Ingredients
Crust
2 and ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
1 and ½ sticks cold, unsalted butter, cubed
1 large egg yolk
¼ cup plus 3 tablespoons ice water
Filling
1 pound thickly sliced bacon, cut into ½-inch dice
3 large leeks, white and tender green parts only, thinly sliced
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground white pepper
8 ounces cave-aged Gruyere cheese, shredded
4 large eggs
2 large egg yolks
2 and ½ cups heavy cream or half-and-half
How To Make It
Step 1 In a food processor, pulse the 2 and ½ cups of flour with the salt.
Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened.
Turn the pastry onto a floured work surface and knead 2 or 3 times, just until smooth.
Pat the pastry into two discs, wrap in plastic and refrigerate until firm, about 20 minutes.
Note: pastry may be frozen at this point, and defrost in refrigerator before pre-baking it.
Step 2 Preheat the oven to 375 degrees F. On a floured surface, roll 1 disk of the pastry to a 12-inch round.
Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching.
Trim the excess, and use it to patch any holes.
Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
Step 3 Line the tart shells with foil and fill with pie weights or dried beans (or a combination).
Bake the tart shells for 30 minutes, just until dry.
Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden.
Transfer the tart pans to 2 sturdy baking sheets.
Step 4 In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes.
Drain the bacon, leaving 1 tablespoon of the fat in the pan.
Add the leeks and thyme to the skillet, season with salt and pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes.
Transfer to a bowl and let cool. Stir in the bacon and cheese.
Step 5 Divide the bacon and leek filling between the tart shells.
In a bowl. whisk the eggs with the egg yolks and heavy cream.
Season lightly with salt and pepper.
Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
Transfer the quiches to a rack and let cool for 15 minutes.
Remove the rings, cut the quiches into wedges and serve. Yum!
