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cheese/eggs, pies, vegetables
4 tablespoons sweet butter
6 leeks, trimmed, well washed; thinly sliced
2 large eggs
2 egg yolks
1 cup light cream
1 cup heavy cream
Salt; to taste
freshly ground black pepper; to taste
freshly grated nutmeg; optional
1/2 cup grated Gruyère cheese
1 9-inch Pâte Brisée-see note; partially baked
Pâte Brisée
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon Salt
pinch of granulated sugar
5 1/2 tablespoons sweet butter (2/3 stick); chilled
3 tablespoons vegetable shortening; chilled
1/4 cup ice water
Melt the butter in a skillet. Add sliced leeks and cook, covered, over
low heat for about 30 minutes or until leeks are tender and lightly
colored. Stir frequently or leeks may scorch. Remove from heat and
cool slightly.
Whisk eggs, yolks, and light and heavy cream together in a bowl and
season to taste with salt and pepper. Add a grating of nutmeg, if you
like.
Preheat oven to 300°F
Spoon cooled leek mixture into partially baked tart shell. Add cream
and egg mixture to fill the tart to within 1/2 inch of the top.
Sprinkle the Gruyère evenly over the tart.
Set the tart on the middle level of the preheated oven and bake for 35
to 45 minutes, or until top is well browned and filling is completely
set.
Cool for 10 minutes. Cut into wedges and serve warm.
NOTE:
Use a quiche pan approximately 2 inches deep
Pâte Brisée
Sift the flour, salt and sugar together into a bowl; add butter and
shortening and cut them into dry ingredients with a pastry blender or
2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable
dough, mixing water in lightly with a fork.
Turn dough out onto your work surface using the heel of your hand,
smear the dough away from you, about 1/4 cup at a time. Scrape up the
smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times
with your rolling pin to soften it. Roll it out 1/8 inch thick or to
desired thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without
stretching, pat into place, trim off excess,and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat oven to 400*F
Remove chilled dough from refrigerator and prick the bottom and sides
well with a fork. Line the pan with foil or wax paper; fill with beans
or rice to weight the crust. Bake for 10 minutes, until dough is just
beginning to color.
4 tablespoons sweet butter
6 leeks, trimmed, well washed; thinly sliced
2 large eggs
2 egg yolks
1 cup light cream
1 cup heavy cream
Salt; to taste
freshly ground black pepper; to taste
freshly grated nutmeg; optional
1/2 cup grated Gruyère cheese
1 9-inch Pâte Brisée-see note; partially baked
Pâte Brisée
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon Salt
pinch of granulated sugar
5 1/2 tablespoons sweet butter (2/3 stick); chilled
3 tablespoons vegetable shortening; chilled
1/4 cup ice water
Melt the butter in a skillet. Add sliced leeks and cook, covered, over
low heat for about 30 minutes or until leeks are tender and lightly
colored. Stir frequently or leeks may scorch. Remove from heat and
cool slightly.
Whisk eggs, yolks, and light and heavy cream together in a bowl and
season to taste with salt and pepper. Add a grating of nutmeg, if you
like.
Preheat oven to 300°F
Spoon cooled leek mixture into partially baked tart shell. Add cream
and egg mixture to fill the tart to within 1/2 inch of the top.
Sprinkle the Gruyère evenly over the tart.
Set the tart on the middle level of the preheated oven and bake for 35
to 45 minutes, or until top is well browned and filling is completely
set.
Cool for 10 minutes. Cut into wedges and serve warm.
NOTE:
Use a quiche pan approximately 2 inches deep
Pâte Brisée
Sift the flour, salt and sugar together into a bowl; add butter and
shortening and cut them into dry ingredients with a pastry blender or
2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable
dough, mixing water in lightly with a fork.
Turn dough out onto your work surface using the heel of your hand,
smear the dough away from you, about 1/4 cup at a time. Scrape up the
smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times
with your rolling pin to soften it. Roll it out 1/8 inch thick or to
desired thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without
stretching, pat into place, trim off excess,and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat oven to 400*F
Remove chilled dough from refrigerator and prick the bottom and sides
well with a fork. Line the pan with foil or wax paper; fill with beans
or rice to weight the crust. Bake for 10 minutes, until dough is just
beginning to color.
